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Cauliflower, snap peas & tomato salad

3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5


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Eat more veggies

This vegetable salad is a great way to boost your veggie intake. There is enough variety in the salad so even picky eaters can find something they like. I witnessed my nephew, Taylor, adeptly navigate around the tomatoes and load up on the cauliflower and snap peas at a recent family gathering.

Use the good stuff

This salad is tossed in a fragrant walnut oil and smooth Spanish sherry vinegar. I also use my favorite Pommery whole grain mustard. All three are splurges, but you will use these delicious ingredients over and over.

Citrus zest

To get long strips of citrus zest without the pith, use a citrus zester.

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Gluten and dairy free

This recipe is gluten and dairy-free.

Make ahead

This salad can be made ahead of time. Serve at room temperature.


Cauliflower, snap peas & tomato salad

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This veggie-dense salad is a great way to pack more veggies into your diet. Cauliflower, snap peas and tomatoes are tossed in a walnut dressing and garnished with capers, herbs and hazelnuts.

  • Author: Something New For Dinner
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


  • 3/4 pound snap peas, ends trimmed
  • 1 cauliflower
  • 12 T olive oil
  • Salt & pepper to taste
  • 1 pint cherry tomatoes. sliced in half
  • Zest strips from 1 orange
  • 2 T capers, chopped
  • 1 handful of dill, torn
  • 1 handful of cilantro, roughly chopped
  • 1 handful mint, torn
  • 1/4 cup toasted hazelnuts, roughly chopped


  • 1 garlic clove, minced
  • 1/2 t Whole grain mustard
  • 1 T Spanish sherry vinegar
  • 2 T walnut oil
  • Salt & pepper to taste


  1. Heat the oven to 400 degrees. Bring a large pot of water to boil. Add the snap peas and parboil for 2 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. When cooled, drain and spread on a clean tea towel to dry.
  2. Cut the florets from the cauliflower in uniform 2″ pieces. Place on a roasting pan and drizzle with olive oil. Use your hands to coat all the florets with oil. Season with salt and pepper to taste. Arrange florets in roasting pan cut-side down, with plenty of space between florets. Roast for 10 to 15 minutes, remove from oven and turn and return to oven for 5 to 10 minutes, until florets are nicely browned. Remove from oven and set aside to cool.
  3. Make salad dressing by combining garlic, mustard and vinegar in a small bowl. Whisk in walnut oil and season with salt and pepper to taste.
  4. When ready to serve combine cauliflower, snap peas, tomato halves, citrus strips, capers herbs and hazelnuts in a large bowl. Toss with the salad dressing and transfer to a large serving platter.








  1. Kyle says:

    This recipe is a 5 star for sure! Made it for Thanksgiving this year and it was a hit! I roasted the cauliflower and made the dressing the day before. YUM!

    1. Kim Pawell says:

      Thank you Kyle. I’m always impressed when a fellow food blogger tries my recipes. There are so many recipes and so little time! I’m glad you enjoyed it.

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