Description
A colorful and zesty Marinated Cauliflower Salad that delivers an explosion of flavors with fresh vegetables and a tangy marinade.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives
- 1/2 cup green olives (pitted)
- 1/4 cup chopped fresh parsley
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Blanch the cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 2–3 minutes until tender but still crisp.
- Prep the veggies: Slice the bell peppers and red onion thinly for uniform pieces that will mix well with the cauliflower.
- Toss it all together: In a large mixing bowl, combine the blanched cauliflower, sliced vegetables, olives, and parsley.
- Whisk the marinade: In a jar or bowl, combine olive oil, red wine vinegar, lemon juice, garlic powder, oregano, crushed red pepper, salt, and pepper. Shake or whisk until smooth.
- Marinate and chill: Pour the marinade over the veggies, toss gently to coat, cover, and refrigerate for at least 4 hours or overnight for best flavor.
Notes
This salad is great as a make-ahead dish and can be kept in the fridge for up to 3 days. Letting it marinate enhances the flavors significantly.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg