Description
Bright, herb-packed cauliflower tossed in a tangy olive oil marinade with colorful veggies.
Ingredients
- Fresh cauliflower florets
- Olive oil
- Red wine vinegar
- Fresh parsley
- Red onion, sliced
- Red bell pepper, sliced
- Yellow bell pepper, sliced
- Kalamata olives
- Garlic, minced
- Dijon mustard
- Dried oregano
- Red pepper flakes
- Salt & black pepper
Instructions
- Blanch the Cauliflower: Bring salted water to a boil and cook florets 2–3 minutes until just tender-crisp. Drain and cool completely.
- Make the Marinade: Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, red pepper flakes, salt, and pepper.
- Combine Vegetables: In a large bowl, mix cooled cauliflower, red onion, bell peppers, and olives.
- Toss & Coat: Pour marinade over vegetables and toss thoroughly to coat every piece.
- Marinate: Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Finish Fresh: Toss with chopped parsley before serving for a vibrant finish.
Notes
- Serve chilled or at room temperature.
- Can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg