Description
Mediterranean Marinated Cauliflower Salad brings vibrant sun-drenched flavors to your table with crunchy cauliflower, sweet cherry tomatoes, and briny olives tossed in zesty herb vinaigrette. This refreshing low-carb salad gets better as it marinates, making it perfect for meal prep and potlucks.
Ingredients
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- 1 large head cauliflower, cut into florets
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- 1 cup cherry tomatoes, halved
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- ½ cup red onion, thinly sliced
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- ¼ cup black olives, sliced
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- ¼ cup green olives, sliced
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- ¼ cup fresh parsley, chopped
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- For Dressing:
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- ¼ cup extra virgin olive oil
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- 2 tbsp red wine vinegar
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- 1 tbsp Dijon mustard
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- 1 clove garlic, minced
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- 1 tsp dried oregano
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- 1 tsp dried basil
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- Salt and pepper to taste
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- Pinch red pepper flakes (optional)
Instructions
Fill large pot with salted water and bring to rolling boil. Prepare ice bath in large bowl. Add cauliflower florets to boiling water and blanch for just 1-2 minutes until slightly tender but still crunchy. Immediately transfer to ice bath to stop cooking process.
Let cauliflower cool in ice bath for 5 minutes, then drain thoroughly in colander. Pat florets completely dry with kitchen towels or paper towels to remove all excess moisture – this crucial step prevents watery salad later.
In large mixing bowl, combine blanched cauliflower, halved cherry tomatoes, sliced red onion, black and green olives, and chopped parsley. Toss gently to distribute vegetables evenly without crushing delicate cauliflower florets.
In separate bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and pepper. Add pinch of red pepper flakes if you like little heat. Whisk vigorously until dressing emulsifies and thickens slightly.
Pour prepared dressing evenly over vegetable mixture. Toss gently but thoroughly to coat every piece with delicious vinaigrette, making sure dressing reaches all vegetables for maximum flavor in every bite.
Cover bowl with plastic wrap or transfer to airtight container. Refrigerate for at least 30 minutes, or up to 4 hours for deepest flavor development. The marinating time allows all those Mediterranean flavors to meld together beautifully.
Before serving, remove from fridge and give salad gentle toss to redistribute dressing. Taste and adjust seasoning with more salt, pepper, or dressing if desired. Serve chilled for most refreshing experience.
Notes
Blanch cauliflower just 1-2 minutes to keep it crisp and crunchy. Pat cauliflower completely dry to prevent watery salad after marinating.
Salad improves in flavor the longer it marinates – perfect make-ahead dish. Store in airtight container refrigerated for up to 3 days. Add crumbled feta or goat cheese for creamy Mediterranean touch.
Try adding roasted chickpeas or pine nuts for extra protein and crunch. Substitute broccoli florets for cauliflower for different vegetable option.
Fresh herbs like mint or dill can replace parsley for refreshing variation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg