Mediterranean Marinated Cauliflower Salad!

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🥗 Mediterranean Marinated Cauliflower Salad

✅ Ingredients

For the Salad:

  • 1 medium head cauliflower, cut into small florets

  • 1 small red onion, thinly sliced

  • 1 cup cherry tomatoes, halved

  • 1/2 cup cucumber, diced

  • 1/3 cup Kalamata olives, pitted and halved

  • 1/4 cup roasted red peppers, chopped (optional)

  • 1/4 cup crumbled feta cheese (optional for vegan)

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh mint (optional)

For the Marinade:

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons red wine vinegar (or lemon juice)

  • 1 garlic clove, minced

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • Salt and black pepper to taste

  • Optional: pinch of crushed red pepper flakes

🔪 Instructions

1. Blanch the Cauliflower (Optional for Texture)

  • Bring a large pot of salted water to a boil.

  • Add cauliflower florets and blanch for 1-2 minutes, just until slightly tender but still crisp.

  • Drain and immediately rinse under cold water to stop cooking. Let cool completely.

Note: You can skip blanching if you prefer a completely raw, crunchy texture.

2. Make the Marinade

  • In a bowl or jar, whisk together olive oil, red wine vinegar (or lemon juice), minced garlic, mustard, oregano, thyme, salt, pepper, and chili flakes if using.

3. Assemble the Salad

  • In a large bowl, combine the cauliflower, onion, cherry tomatoes, cucumber, olives, and roasted red peppers.

  • Pour the marinade over the veggies. Toss well to coat.

4. Marinate

  • Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

  • Stir occasionally to ensure even marination.

5. Before Serving

  • Toss again, taste and adjust salt or acidity if needed.

  • Add fresh herbs (parsley, mint) and feta cheese, if using.

🍽 Serving Suggestions

  • Serve chilled or at room temperature.

  • Great as a side dish for grilled meats, falafel, or pita wraps.

  • Keeps well in the fridge for up to 4–5 days.

📝 Tips & Variations

  • Vegan? Omit feta or use a plant-based alternative.

  • Add protein: Toss in chickpeas or white beans for a heartier salad.

  • No red wine vinegar? Use apple cider vinegar or lemon juice.

  • Make it spicy: Add more red pepper flakes or a chopped jalapeño.

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