Marinated Cauliflower Salad Recipe

Introduction

This Marinated Cauliflower Salad is a vibrant and flavorful dish that’s perfect for any gathering or a healthy snack. With a tangy dressing and a mix of fresh vegetables, it’s both refreshing and satisfying.

Ingredients

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tsp Dijon mustard
• ¼ tsp garlic powder
• 1 Tbsp Italian seasoning
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• 2 Tbsp grated Parmesan
• 1 head cauliflower
• 1 2.25 oz. can sliced black olives
• ½ 12 oz. jar banana pepper rings
• 1 red bell pepper
• ⅓ cup diced red onion
• 2 Tbsp chopped fresh parsley

Instructions

1. Step 1: Make the dressing by combining olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and Parmesan in a jar or bowl. Whisk well or shake until fully blended. Set aside.
2. Step 2: Remove leaves and stem from the cauliflower, then chop into very small florets, about the size of grapes. Place in a large bowl.
3. Step 3: Drain the sliced black olives and banana pepper rings, then add both to the bowl with the cauliflower.
4. Step 4: Dice the red bell pepper, finely dice the red onion and parsley, and add all to the bowl.
5. Step 5: Pour the dressing over the salad and toss well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Stir again before serving for best flavor.

Tips & Variations

• For a spicier kick, add some crushed red pepper flakes to the dressing.
• Swap the Parmesan for feta cheese for a different tangy flavor.
• Use fresh garlic instead of garlic powder for a more robust taste.
• Let the salad marinate overnight for even deeper flavor infusion.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold straight from the fridge. Stir well before serving, as the dressing may settle. This salad does not freeze well due to the fresh vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this salad?

It’s best to use fresh cauliflower because frozen tends to become watery when thawed, which can make the salad soggy.

How long should I marinate the salad?

Marinating for at least 30 minutes is good, but letting it chill for a few hours or overnight improves the flavor even more.

Marinated Cauliflower Salad Recipe

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★★★★★

4.4 from 91 reviews

This Marinated Cauliflower Salad is a flavorful, crisp, and refreshing dish combining fresh cauliflower florets with vibrant red bell pepper, banana pepper rings, black olives, and a zesty homemade dressing made from olive oil, red wine vinegar, and Italian seasoning. Tossed with Parmesan cheese and herbs, this salad is perfect as a healthy side or light lunch that improves in flavor after marinating.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tsp Dijon mustard
• ¼ tsp garlic powder
• 1 Tbsp Italian seasoning
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• 2 Tbsp grated Parmesan cheese

Salad

• 1 head cauliflower, leaves and stem removed, chopped into small florets
• 1 (2.25 oz) can sliced black olives, drained
• ½ (12 oz) jar banana pepper rings, drained
• 1 red bell pepper, diced
• ⅓ cup diced red onion
• 2 Tbsp chopped fresh parsley

Instructions

1. Prepare the dressing: In a jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and grated Parmesan. Whisk together or secure the jar lid and shake well until all ingredients are blended. Set aside to allow flavors to meld.
2. Chop the cauliflower: Remove leaves and stem from the cauliflower head, then cut into very small florets roughly grape-sized. Place the florets into a large mixing bowl.
3. Add the olives and banana peppers: Drain the sliced black olives and banana pepper rings well. Add them into the bowl with the chopped cauliflower.
4. Incorporate additional vegetables and herbs: Dice the red bell pepper, finely dice the red onion and chop fresh parsley. Add them all to the bowl with the other ingredients.
5. Toss with dressing and marinate: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse. Stir again just before serving for best flavor distribution.

Notes

• This salad gets better the longer it marinates, so prepping ahead is recommended.
• Ensure to chop the cauliflower into small florets to allow the dressing to penetrate better.
• Adjust salt and seasoning after marinating if needed.
• Store covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: marinated cauliflower salad, cauliflower salad, vegetarian salad, Mediterranean salad, healthy side dish, no-cook salad