Description
A fresh and tangy Mediterranean-inspired cauliflower salad with crisp vegetables, herbs, and a zesty lemon dressing, perfect for a light yet flavorful dish.
Ingredients
- 1 medium cauliflower, cut into small florets
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olives, sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: feta cheese
- Optional: chickpeas
- Optional: fresh mint
Instructions
- Bring a pot of water to a boil and blanch the cauliflower florets for 2–3 minutes until slightly tender but still crisp.
- Drain the cauliflower and allow it to cool completely.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, and olives.
- Add the cooled cauliflower to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss well to combine.
- Refrigerate for at least 30 minutes to allow the flavors to marinate.
- Serve chilled or at room temperature.
Notes
- For deeper flavor, roast the cauliflower instead of blanching.
- Raw cauliflower can be used for a crunchier texture.
- Letting the salad marinate longer enhances the taste.
- Add chickpeas for extra protein and texture.
- Fresh herbs like mint or basil can boost flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
