Description
A refreshing and flavorful Marinated Cauliflower Salad that combines blanched cauliflower with cherry tomatoes, red onion, black olives, and a zesty marinade.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the cauliflower florets and blanch for 2-3 minutes until just tender but still crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and pat dry with paper towels.
- In a large mixing bowl, combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper. Whisk until well combined.
- Add the blanched cauliflower, cherry tomatoes, red onion, black olives, and parsley to the bowl. Toss gently to coat all the vegetables in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate for 4-6 hours or overnight.
- Before serving, give the salad a gentle toss and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
- For added crunch, toss in some toasted pine nuts or sunflower seeds before serving.
- Substitute the black olives with feta cheese for a tangy twist, or add diced bell peppers for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg