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Mediterranean Marinated Cauliflower Salad Side

Mediterranean Marinated Cauliflower Salad Side That Dazzles

This Mediterranean Marinated Cauliflower Salad Side is a colorful crowd-pleaser that's quick to prepare and low in carbs.
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Prep Time 10 minutes
Cook Time 2 minutes
Chilling Time 30 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower Crisp backbone of the salad; can substitute with broccoli.
  • 1 cup Cherry Tomatoes Adds sweetness; regular diced tomatoes work too.
  • 1/2 medium Red Onion Brings crunch and sharp flavor; can use green onions.
  • 1/2 cup Black Olives Adds briny richness; can substitute with capers.
  • 1/2 cup Green Olives Adds briny richness; can substitute with capers.
  • 1/4 cup Parsley Brightens up the dish; cilantro can be used as a twist.
For the Dressing
  • 1/4 cup Olive Oil Rich base of dressing; can use avocado oil.
  • 2 tablespoons Red Wine Vinegar Adds necessary acidity; can use apple cider vinegar.
  • 1 tablespoon Dijon Mustard Enhances flavor; yellow mustard can be used.
  • 1 clove Minced Garlic Provides aromatic depth; fresh garlic is preferred.
  • 1 teaspoon Oregano Dried herb embracing Mediterranean theme.
  • 1 teaspoon Basil Dried herb embracing Mediterranean theme.
  • to taste Salt Essential for balancing flavors.
  • to taste Black Pepper Essential for balancing flavors.
  • 1/4 teaspoon Red Pepper Flakes Optional for heat; omit for milder dish.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Tongs
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare Cauliflower: Bring a large pot of salted water to a rolling boil. Add cauliflower florets and blanch for 1-2 minutes until bright white but crunchy. Transfer to ice water to halt cooking.
  2. Drain & Dry: Drain florets in a colander and gently pat dry with a towel to remove excess moisture.
  3. Combine Vegetables: Toss blanched cauliflower, halved cherry tomatoes, sliced red onion, olives, and parsley in a large bowl until evenly distributed.
  4. Make Dressing: Whisk together olive oil, vinegar, mustard, garlic, oregano, and basil in a mixing bowl. Add salt and pepper to taste, adjusting seasoning. Optionally add red pepper flakes.
  5. Dress Salad: Pour dressing over the vegetables and toss gently to coat evenly.
  6. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
  7. Final Toss & Serve: Toss salad before serving to redistribute dressing and adjust seasoning if needed.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 50mgCalcium: 30mgIron: 1.5mg

Notes

Store covered in an airtight container for up to 3 days in the fridge. Avoid freezing the salad to maintain texture, but dressing can be frozen for up to 3 months.

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