Mediterranean Marinated Cauliflower Salad
This Mediterranean marinated cauliflower salad is fresh, crunchy, and flavorful—a perfect side dish that pairs well with many meals, and it only takes a few simple ingredients and steps to prepare.
Ingredients
Main Ingredients
- 1 head Cauliflower Substitution: Broccoli can be used for a different flavor profile.
- 1 cup Cherry Tomatoes Substitution: Regular diced tomatoes work as a replacement.
- 1/2 medium Red Onion Note: Green onions offer a milder alternative.
- 1/4 cup Black Olives Substitution: Capers can bring a salty kick instead.
- 1/4 cup Green Olives Substitution: Capers can bring a salty kick instead.
- 1/4 cup Parsley Substitution: Cilantro introduces a different taste flair.
Dressing Ingredients
- 1/4 cup Olive Oil Substitution: Avocado oil can be used as an alternative.
- 2 tablespoons Red Wine Vinegar Substitution: Apple cider vinegar can also work well.
- 1 tablespoon Dijon Mustard Substitution: Yellow mustard can be used instead.
- 1 clove Minced Garlic Note: Fresh garlic is preferred, but garlic powder can work in a pinch.
- 1 teaspoon Oregano Note: Fresh herbs can enhance the taste even more.
- 1 teaspoon Basil Note: Fresh herbs can enhance the taste even more.
- 1 teaspoon Salt Essential for seasoning; adjust according to taste.
- 1 teaspoon Black Pepper Essential for seasoning; adjust according to taste.
- 1/4 teaspoon Red Pepper Flakes Optional: Omit if preferring a milder salad.
Instructions
Preparation
- Slice off the leaves and core of the cauliflower, then cut it into bite-size florets.
- Steam the florets for about 5–7 minutes until tender but still crunchy.
- Transfer the cauliflower to a large bowl and let cool for 5–10 minutes.
- While the cauliflower cools, halve the cherry tomatoes, thinly slice the red onion, chop the parsley, and slice the olives.
Dressing
- In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, pepper, and red pepper flakes.
- Whisk until emulsified and creamy.
Mixing
- Pour the dressing over the slightly warm cauliflower, then add the tomatoes, onions, olives, and parsley.
- Toss gently until everything is coated.
- Cover and refrigerate for at least 30 minutes, or up to 24 hours for the best flavor.
Notes
This salad actually tastes better the next day. Adjust seasoning as needed before serving.