Cauliflower Salad with Mango Gazpacho Dressing

Written by Eydie Desser

This mango tomato dressing is like a summer gazpacho served on top of the salad. Or separate them, and have the gazpacho as a soup and the salad as a side. Two meals in one! To learn how to make the gazpacho buy heart, just remember you’ll use the same amount, in ounces of tomato and mango. This way you can increase or decrease the amount you make. 


For the Mango Gazpacho Dressing:

  • 1-½ lbs.. sweet, ripe tomatoes (or heirloom…whichever you prefer)      (about 4- 8), cored and diced into ¼” pieces, separated
  • 1-½ lbs. mango about one large, seeded, peeled and diced into ¼” pieces, separated
  • 1 lime, juiced, or more to taste
  • 1 red bell pepper, stemmed and seeded, roughly chopped
  • 1 clove garlic, skinned and chopped
  • Freshly ground black pepper or red pepper flakes to taste

For the Cauliflower Salad:

  • 1 small head cauliflower, leaves removed and separated into buds
  • 1 head romaine lettuce, chopped
  • 1/2 large bunch, Cilantro (or more to taste) leaves only, and roughly chopped


For the Dressing:

1- Place half  of the diced tomatoes, half of the diced mango, the bell pepper, lime juice, and garlic into the bowl of a food processor or blender. Blend until smooth. Add pepper to taste, and reserve.

Make the Salad:

1- Rice the cauliflower by placing the separated buds into the bowl of a food processor and pulse until the cauliflower looks like rice. Place in a large serving bowl.

2- Add the chopped romaine and the other half of the diced tomato and mango to the bowl, along with the chopped cilantro.

3-Pour on the dressing, and mix together until well combined, and serve.

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