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Cauliflower Salad with Corn and Tomatoes

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This cauliflower salad with corn and tomatoes is so appetizing and crunchy that it is a perfect addition to any meal. So yummy and easy to put together, it is a perfect summer salad (or for any season!)

Nothing beats the heat of summer more than this creamy, healthy cauliflower salad. It combines the crunch of raw cauliflower with sweet corn and fresh juicy cherry tomatoes. 

White plate and fork with cauliflower salad with corn and tomatoes on a black countertop with a cream cloth napkin.
Cauliflower salad with corn and tomatoes
Jump to:
  • Ingredients
  • Instructions
  • Substitutions & Variations
  • Storage
  • What to Serve With
  • Tips
  • Recipe
  • Frequently Asked Questions
  • You also might like

This vegetable side dish is so scrumptious and simple that you will want to make it all the time. It is also the perfect recipe for game day, picnics, or potlucks.

The gorgeous red and yellow colors stand out in this delicious, mouth-watering salad. It is also packed with tasty, wholesome veggies. You simply can’t go wrong!

Ingredients

Here is everything you'll need for this simple and tasty salad:

  • Cauliflower  - 4 cups of florets
  • Corn - 1 can (15.25 ounces) or fresh corn, cooked and cut off the cob
  • Cherry Tomatoes - 1 cup
  • Green Onions - ⅓ cup (about 2 large), chopped
  • Mayonnaise - ⅓ cup
  • Salt - ¼ teaspoon
  • Black pepper - ¼ teaspoon
  • Paprika - ¼ teaspoon
  • Cayenne pepper - 1 pinch

Instructions

Cauliflower florets, corn, cherry tomatoes, and green onions on a black countertop with a cream cloth napkin.
Cut the cauliflower into florets
Cauliflower florets, corn, cherry tomatoes, and green onions in a bowl on a black countertop with a cream cloth napkin and wooden spoons.
Mix the ingredients together
  • Carefully cut through the cauliflower stems and then pull the florets apart into small bite-sized pieces. 
  • Chop the green onions and slice the cherry tomatoes in half.
  • Place the cauliflower, green onions, and tomatoes in a mixing bowl.
  • Drain the corn and add to the salad mixture.
    Add the mayonnaise, salt, ground pepper, paprika, and cayenne pepper. Gently stir everything together.
  • Serve immediately or chill until ready to eat.

Substitutions & Variations

Adding bacon to this salad is a yummy addition. Get your bacon fix by adding ⅓ cup of bacon bits or 3 slices of crispy cooked bacon, crumbled.

Broccoli is a good substitute for cauliflower if you cannot find cauliflower or just prefer its green cousin. Just cut the broccoli into bite-sized florets and use the same amount.

You could also use half broccoli and half cauliflower if you want. This makes a fun and colorful salad.  

An equal amount of yogurt can be substituted for mayonnaise for a lighter, healthier option. Sour cream is another delicious, creamy alternative to using mayonnaise. 

If you need a substitute for the corn you could use frozen petite peas (thawed), shelled edamame (soybeans), cooked and cubed zucchini, potatoes, or sweet potatoes.

Chopped red peppers could be exchanged for tomatoes as well.

Cauliflower salad with corn and tomatoes in a metal mixing bowl with wooden salad spoons on a back countertop with a cream cloth napkin.

Storage

You can store any leftovers in an airtight container in the fridge for 3 to 4 days. This salad is better when it is fresh.

After several days it can become a little watery as moisture seeps out of the vegetables. So best to eat within a few days.

As always, when serving a salad with mayonnaise-based dressing, make sure to place it over a bowl of ice if it is warm out and you will be leaving it out for more than half an hour.

Do not freeze this salad. You could half or quarter the ingredients if you need to make a smaller amount.

What to Serve With

This crunchy cauliflower salad is a great side dish to go with just about anything. It is fantastic with backyard hamburgers, grilled chicken, or even a sandwich to round out a simple but nourishing lunch.

The creamy cool dressing also goes great with wings, ribs, nachos or other game-day foods and snacks. It is a fantastic salad to bring to a gathering or potluck.

Tips

For the best results carefully cut through the cauliflower stems and then pull the florets apart into small bite-sized pieces.

Avoid chopping the cauliflower with a chef's knife along a cutting board in the same way that you would dice an onion. This will make lots of little cauliflower crumbles aka a mess.

If serving this salad on a hot day, make sure to place it over a bowl of ice. This will keep it cool and free of food born bacteria if you leave it out for more than half an hour.

Hand holding a fork with cauliflower salad above a white plate with more salad on a black countertop with a cream cloth napkin and cherry tomatoes in the background.

Recipe

Cauliflower salad with corn and tomatoes on a white plate with a fork and white salad bowl, cream cloth napkin and cherry tomatoes in the background.
Print

Cauliflower Salad with Corn and Tomatoes

This cauliflower salad with corn and tomatoes is so appetizing and crunchy that it is a perfect addition to any meal. So yummy and easy to put together, it is a perfect summer salad (or for any season!)
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings

Ingredients

  • 4 cups Cauliflower florets
  • 1 Can Corn 15.25 ounces or fresh corn cooked and cut off the cob
  • ⅔ cup Cherry tomatoes
  • ⅓ cup Green Onions about 2 large
  • ⅓ cup Mayonnaise
  • ¼ tsp. Salt
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Paprika
  • 1 pinch of Cayenne pepper

Instructions

  • Carefully cut through the cauliflower stems and then pull the florets apart into small bite-sized pieces.
  • Chop the green onions and slice the cherry tomatoes in half.
  • Place the cauliflower, green onions, and tomatoes in a mixing bowl.
  • Drain the corn and add to the salad mixture.
Add the mayonnaise, salt, ground pepper, paprika, and cayenne pepper. Gently stir everything together.
  • Serve immediately or chill until ready to eat.

Notes

For the best results carefully cut through the cauliflower stems and then pull the florets apart into small bite-sized pieces.
Avoid chopping the cauliflower with a chef's knife along a cutting board like you would dice an onion. This will just make a mess.
If serving this salad on a hot day, make sure to place it over a bowl of ice. This will keep it cool and free of food born bacteria if you leave it out for more than half an hour.

Frequently Asked Questions

How do you cut cauliflower? 

Cut off the large stem off the bottom and remove the outer leaves. Cut the sections off the stem. Only cut off as much as you need. Leave the rest of the bunches on the main core so it will stay fresh.

Then place the sections upside down on a cutting board. Carefully cut through the stems and pull the florets into small, bite-sized pieces.

Avoid chopping the cauliflower with a chef's knife along a cutting board like you would dice an onion.

Can I make this salad ahead of time?

Yes, you can make this cauliflower salad ahead of time. Prepare it up to 12 hours in advance and then store it in the fridge until ready to eat.

What is a good substitute for corn in this salad?

If you need a substitute for the corn you could use frozen petite peas (thawed), shelled edamame (soybeans), cooked and cubed zucchini, potatoes, or sweet potatoes.

White plate and fork with cauliflower salad with corn and tomatoes on a black countertop with a white salad bowl, a cream cloth napkin, and cherry tomatoes in the background.

You also might like

  • Broccoli red pepper salad 
  • Classic coleslaw
  • Homemade Potato Salad

Please make sure to leave your comments, questions, and ratings below.

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Comments

  1. Eunice

    May 02, 2021 at 2:44 am

    5 stars
    Yum. Delicious and healthy salad. Cool, crunchy and creamy for the spring and summer.

    Reply

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