Name: Mediterranean Marinated Cauliflower Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium head of cauliflower, cut into small florets; 1 ½ cups cherry tomatoes, halved; ½ cup red onion, thinly sliced; ⅓ cup black olives (Kalamata); ⅓ cup green olives; ¼ cup fresh parsley, chopped; ¼ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon red pepper flakes (optional)

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Introduction

This Mediterranean Marinated Cauliflower Salad is a fresh and vibrant dish, perfect for warm-weather meals or as a flavorful side. Blanched cauliflower combines with juicy cherry tomatoes, olives, and a zesty herb dressing for a delightful crunch and bright flavors.

A close-up view of a colorful salad showing three main layers: at the bottom, large white cauliflower florets with a slightly rough texture, lightly seasoned; in the middle, halved bright red cherry tomatoes with shiny smooth skins, mixed with whole dark purple olives and green olives; on top, thin slices of purple-red onion adding contrast and a fresh look, all sprinkled with small green herb bits and black pepper flakes. The salad rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head of cauliflower, cut into small florets
1 ½ cups cherry tomatoes, halved
½ cup red onion, thinly sliced
⅓ cup black olives (Kalamata)
⅓ cup green olives
¼ cup fresh parsley, chopped
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)

Instructions

Step 1: Blanch the cauliflower florets in boiling water for 1 to 2 minutes until they are tender-crisp. Immediately transfer them to an ice bath to stop the cooking process and preserve their crunch.
Step 2: In a large mixing bowl, combine the blanched cauliflower with the halved cherry tomatoes, thinly sliced red onions, black and green olives, and chopped parsley.
Step 3: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using.
Step 4: Pour the dressing over the salad and toss well to coat all the ingredients evenly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra crunch, roast the cauliflower florets instead of blanching them before mixing with the other ingredients.
Swap black and green olives for capers or sun-dried tomatoes for a different flavor profile.
Add crumbled feta cheese or toasted pine nuts for more texture and richness.
If you prefer a milder dressing, reduce or omit the red pepper flakes.

Storage

Store this salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting overnight. Before serving, you may want to toss it again to redistribute the dressing. Serve chilled or at room temperature for best taste.

How to Serve

This image shows a close-up of a fresh mixed salad with several colorful layers. The bottom layer has small white cauliflower florets with a firm, slightly bumpy texture, seasoned with black pepper and herbs. On top, there are halved bright red cherry tomatoes with smooth, shiny skins, and thin slices of purplish-red onion adding a crisp texture. Scattered throughout are whole black and green olives, adding dark and light spots with a glossy look. The mix is sprinkled with small green herb pieces that give a fresh contrast. All these ingredients are placed on a white plate, set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad benefits from resting for at least 30 minutes but can be made several hours ahead or the day before. Just keep it refrigerated and toss again before serving.

Is this salad suitable for vegans?

Absolutely. The recipe uses only plant-based ingredients, making it a great vegan-friendly option. Just skip any optional cheese additions if you decide to use variations.