Mediterranean Marinated Cauliflower Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 medium head of cauliflower, cut into small florets
02 -
1 ½ cups cherry tomatoes, halved
03 -
½ cup red onion, thinly sliced
04 -
⅓ cup black olives (Kalamata or preferred type)
05 -
⅓ cup green olives
06 -
¼ cup fresh parsley, chopped
→ For the Dressing
07 -
¼ cup extra virgin olive oil
08 -
3 tablespoons red wine vinegar
09 -
1 teaspoon Dijon mustard
10 -
1 clove garlic, minced
11 -
1 teaspoon dried oregano
12 -
½ teaspoon dried basil
13 -
½ teaspoon salt (adjust to taste)
14 -
½ teaspoon black pepper
15 -
½ teaspoon red pepper flakes (optional for a slight kick)
# Instructions:
01 -
Bring a pot of water to a boil and prepare an ice bath in a separate bowl. Add the cauliflower florets to the boiling water and blanch for 1-2 minutes until slightly tender but still crisp. Drain immediately and transfer the cauliflower to the ice bath to stop the cooking process. After 2 minutes, drain well and pat dry with a paper towel.
02 -
In a large mixing bowl, combine the blanched cauliflower, cherry tomatoes, red onions, black olives, green olives, and parsley.
03 -
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, black pepper, and red pepper flakes (if using).
04 -
Pour the dressing over the salad and toss well to coat all ingredients evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld. Before serving, give it a final toss and adjust seasoning if needed. Enjoy chilled or at room temperature!
# Notes:
01 -
Blanching softens the cauliflower while maintaining its crunch.
02 -
Use high-quality olive oil for richer flavor.
03 -
Letting the salad marinate enhances its taste over time.
04 -
Optional: Add feta cheese for a creamy, tangy twist or chili flakes for a spicy kick.