Name: Marinated Cauliflower Salad
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Mediterranean
Ingredients: 4 cups small cauliflower florets; 1 red bell pepper, diced; 2 celery stalks, thinly sliced; 1/2 red onion, thinly sliced; 1 cup cherry tomatoes, halved (optional); 2 tbsp fresh parsley, chopped; 1/4 cup olive oil; 3 tbsp white wine vinegar or apple cider vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp sugar; Salt and pepper to taste

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This marinated cauliflower salad is fresh, crunchy, and bursting with zesty flavor. It’s made with lightly cooked or raw cauliflower florets tossed in a tangy vinaigrette with herbs and veggies — the longer it marinates, the better it gets.

Why You’ll Love This Recipe

I love how light and refreshing this salad is. It’s the kind of dish I can prep ahead and let the flavors deepen in the fridge. The crunch of cauliflower with the zingy dressing makes it a perfect side dish for any meal, especially during warmer months.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cauliflower florets (chopped small)
red bell pepper, diced
celery, thinly sliced
red onion, thinly sliced
cherry tomatoes, halved (optional)
fresh parsley, chopped

For the marinade:

olive oil
white wine vinegar or apple cider vinegar
Dijon mustard
garlic, minced
sugar (just a touch to balance the acidity)
salt and pepper

Directions

I bring a pot of salted water to a boil and blanch the cauliflower florets for 1–2 minutes until just slightly tender, then I transfer them immediately to an ice bath. (Sometimes I skip this step and use raw cauliflower for extra crunch.)
In a large bowl, I combine the cauliflower, bell pepper, celery, onion, and tomatoes.
In a jar or small bowl, I whisk together olive oil, vinegar, mustard, garlic, sugar, salt, and pepper until emulsified.
I pour the marinade over the vegetables and toss well to coat everything evenly.
I cover the bowl and let the salad marinate in the fridge for at least 2 hours — but I prefer letting it sit overnight for the best flavor.
Before serving, I give it a quick toss and top with fresh parsley.

Servings and timing

Servings: 6
Prep time: 15 minutes
Chill time: 2 hours minimum
Total time: About 2 hours 15 minutes

Variations

I sometimes add chickpeas or white beans for extra protein.
A sprinkle of feta or shaved Parmesan gives it a tangy twist.
If I want more crunch, I add sliced radishes or shredded carrots.
Fresh dill or basil also works beautifully instead of parsley.

Storage/Reheating

This salad keeps well in the fridge for up to 4–5 days. I store it in an airtight container and stir it once a day to redistribute the marinade. It tastes even better after the first day. I don’t recommend freezing this salad.

FAQs

Can I use frozen cauliflower?

Yes, but I blanch it very briefly so it doesn’t get mushy. Fresh gives the best crunch, though.

Can I use other vegetables?

Absolutely. Broccoli, zucchini ribbons, or blanched green beans all work well in this recipe.

How do I avoid the salad getting soggy?

I keep the cauliflower florets bite-sized but firm and avoid overcooking them. Using raw cauliflower works best for a crunchy texture.

Is this salad served cold?

Yes, I always serve it chilled straight from the fridge. The cold temperature makes the marinade more refreshing.

Can I make this salad spicy?

Definitely. I’ve added red pepper flakes or a little chopped chili to the dressing when I want some heat.

Conclusion

This marinated cauliflower salad is a simple, colorful side dish that brings a bright and tangy flavor to the table. It’s one of my favorite make-ahead salads because it stays crisp and gets more delicious as it sits. It’s healthy, easy, and always a hit at potlucks or dinners.