Cauliflower Tuna Salad

Herbes de Provence Cauliflower Tuna Salad

  • Author: Kortney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x


Roasted cauliflower, Herbes de Provence, tuna, and black olives. One could say this is a French-inspired tuna salad, to say the least!



  • Half the head of a small cauliflower (approx 150g) – cut into small bite sized pieces- 1cm by 1cm
  • 1 tbsp Olive oil
  • 1 tsp Herbes de Provence
  • 1 can Tuna in olive oil (if you cannot find tuna in olive oil, use tuna in water – drain it and add roughly 1 tbsp of olive oil)
  • 810 Kalamata olives – pitted and sliced
  • Salt and pepper to taste


  • Baking tray and parchment paper or slipmat
  • Mixing bowl

Things to serve it with

  • Soft boiled eggs
  • A simple green salad dressed with apple cider vinegar and olive oil
  • Sliced heirloom tomatoes
  • An avocado


  1. Preheat oven to 400°.
  2. Toss the cauliflower with olive oil and Herbes de Provence. Spread evenly on a lined baking tray. Bake for approximately 20 minutes or until the cauliflower is golden brown. Make sure to mix the cauliflower after 10 minutes so it bakes evenly.
  3. Remove the cauliflower from the oven and place into a mixing bowl. Flake the tune into the bowl include the olive oil it is packed in. Add olives and mix well.
  4. Serve warm or cold.


  • Serving Size: 1
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