Print

Marinated Cauliflower Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This marinated cauliflower salad is fresh, crunchy, and full of zesty flavor. Tossed in a tangy vinaigrette with herbs and vegetables, it’s a perfect make-ahead side dish that gets better the longer it sits.

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

Instructions

  1. Bring a pot of salted water to a boil. Blanch the cauliflower florets for 1–2 minutes until just slightly tender, then transfer to an ice bath to stop cooking. (Skip blanching for extra crunch.)
  2. In a large bowl, combine the cauliflower, red bell pepper, celery, red onion, and cherry tomatoes (if using).
  3. In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, sugar, salt, and pepper until well combined.
  4. Pour the marinade over the vegetables and toss to coat evenly.
  5. Cover and refrigerate for at least 2 hours, preferably overnight, to let flavors develop.
  6. Before serving, toss again and top with fresh chopped parsley.

Notes

  • For extra protein, add chickpeas or white beans.
  • Crumbled feta or shaved Parmesan makes a great addition.
  • Try adding radishes or shredded carrots for extra crunch.
  • Use fresh dill or basil in place of parsley for a flavor change.
  • This salad is best served chilled and keeps well for up to 4–5 days.

Nutrition

Find it online: https://cookedbymaya.com/marinated-cauliflower-salad/