Description
A vibrant Mediterranean Marinated Cauliflower Salad featuring tender cauliflower florets marinated in a tangy blend of olive oil, lemon juice, garlic, and herbs. This refreshing salad combines crisp vegetables, olives, and fresh parsley for a flavorful and healthy side dish perfect for any occasion.
Ingredients
Marinade
- 4 cups cauliflower florets
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers (optional)
Instructions
- Prepare the cauliflower: Wash the cauliflower and cut it into bite-sized florets. Steam or blanch the florets in boiling water for 3-4 minutes until just tender but still crisp. Drain well and set aside to cool slightly.
- Make the marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Marinate the cauliflower: Add the warm cauliflower florets to the marinade and gently toss to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Assemble the salad: After marination, add the cherry tomatoes, Kalamata olives, sliced red onion, chopped parsley, and capers if using. Toss everything together gently to combine.
- Serve: Serve the Mediterranean marinated cauliflower salad chilled or at room temperature as a refreshing side dish or light appetizer.
Notes
- Make sure not to overcook the cauliflower to maintain a nice crunch.
- The salad can be prepared a day in advance and stored covered in the refrigerator for best flavor.
- Feel free to add cucumber or bell peppers for extra freshness and crunch.
- This salad is naturally gluten-free and vegetarian.
- Adjust garlic and lemon juice amounts to taste for desired tanginess.
