Cauliflower and Tuna Salad

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We’re cauliflower obsessed so we’re shaking up our lunches with this easy Cauliflower and Tuna Salad, a play on an Italian antipasto dish.

It’s hearty, healthy and full of flavour, who doesn’t love that?! Serve along side our Fresh Baked Bread (Healthy Comforts Cookbook), or our Nut-Free Bread.

Check out some of our other salad recipes here:


Cauliflower and Tuna Salad


  • 1 medium head of cauliflower, cut into florets
  • 2 cans good quality tuna, packed in water
  • 1/2-1 cup  black pitted dried black olives or olives of choice
  • 4-5 hot cherry peppers or chili pepper. The cherry peppers add such a beautiful flavour. Can be found at most grocery stores. 
  • 1/4 cup cold pressed olive oil
  • salt and pepper to taste
  • Optional: lemon juice or vinegar to brighten the flavours


  • Steam or roast cauliflower until tender. Drain (if steaming) and allow to cool to room temperature.
  • Drain the water from the tuna and add to a large bowl with the cauliflower and the remaining ingredients. 
  • Toss everything together, making sure everything is well coated with the olive oil.
  • Cover and place in the fridge to chill. The longer it’s refrigerated, the tastier it gets.