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Mediterranean Marinated Cauliflower Salad

Mediterranean Marinated Cauliflower Salad That Refreshes Your Day

Refresh your day with this Mediterranean Marinated Cauliflower Salad, a light, low-carb dish bursting with flavor.
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Prep Time 15 minutes
Cook Time 2 minutes
Marinating Time 30 minutes
Total Time 47 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower Provides structure and a crunchy texture; substitute with broccoli for a different flavor.
  • 1 cup Cherry Tomatoes Adds sweetness and juiciness; any variety of tomatoes can be used.
  • 1 medium Red Onion Contributes sharpness and color; substitute with green onions for a milder flavor.
  • 1/2 cup Black Olives Adds brininess; replace with Kalamata olives for a richer taste.
  • 1/2 cup Green Olives Balances flavor with a tangy bite; can omit if preferred.
  • 1/4 cup Parsley Offers freshness and aromatic notes; basil can be used as an alternative.
For the Dressing
  • 1/4 cup Olive Oil Functions as the base for the dressing, bringing richness; avocado oil is a suitable substitute.
  • 2 tablespoons Red Wine Vinegar Provides acidity and depth; substitute with lemon juice for a zesty twist.
  • 1 tablespoon Dijon Mustard Adds tang and helps emulsify the dressing; yellow mustard can be used in place.
  • 1 clove Minced Garlic Infuses the dish with flavor; can be omitted for a milder dressing.
  • 1 teaspoon Oregano Enhance the herb profile of the dressing; Italian seasoning can be a quick alternative.
  • 1 teaspoon Basil Enhance the herb profile of the dressing; Italian seasoning can be a quick alternative.
  • to taste Salt Essential for seasoning; adjust to taste.
  • to taste Black Pepper Essential for seasoning; adjust to taste.

Equipment

  • Pot
  • bowl
  • Mixing Bowl
  • Whisk

Method
 

Directions
  1. Bring a pot of water to a rolling boil, while you prepare an ice bath in a separate bowl.
  2. Blanch the cauliflower florets in the boiling water for 1-2 minutes until they are slightly tender yet still crisp.
  3. Immediately transfer the blanched cauliflower to the ice bath and drain after 2 minutes.
  4. In a large mixing bowl, combine the blanched cauliflower, cherry tomatoes, red onions, black olives, green olives, and parsley.
  5. In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and black pepper.
  6. Pour the dressing over the salad and toss well to coat all ingredients evenly.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  8. Before serving, give the salad a final toss, adjust seasoning if needed, and enjoy chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Optional: Garnish with additional parsley or a sprinkle of feta cheese for extra flavor.

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