Marinated Cauliflower Salad (Print Version)
# Ingredients:
→ Fresh Vegetables & Herbs
01 -
1 large head of fresh cauliflower, cut into bite-sized florets
02 -
1/2 small red onion, finely diced
03 -
2 tablespoons freshly chopped parsley
→ Jarred & Pantry Items
04 -
1/2 cup kalamata olives, pitted and halved
05 -
Half of a 12oz jar roasted red bell peppers, sliced into strips
06 -
3/4 cup Italian vinaigrette dressing (homemade preferred)
# Instructions:
01 -
If you're making homemade Italian dressing, whisk it together first and set aside to let the flavors develop while you prep the vegetables.
02 -
Remove leaves from the cauliflower head and cut into small, grape-sized florets that are easy to eat with a fork.
03 -
Finely dice the red onion, chop the fresh parsley, and slice the roasted peppers into strips. Cut the kalamata olives in half if they're not already prepared.
04 -
In a large mixing bowl, gently toss the cauliflower florets with the diced onion, fresh parsley, roasted pepper strips, and halved olives until evenly distributed.
05 -
Pour the Italian dressing over the vegetable mixture and use a wooden spoon to gently fold everything together until well coated.
06 -
Cover the bowl and refrigerate for at least 30 minutes before serving, though overnight marination gives the best flavor and texture.
# Notes:
01 -
This salad tastes even better the next day after the flavors have had time to meld together overnight.
02 -
For best results, allow the salad to marinate for a full 24 hours before serving to guests.
03 -
The raw cauliflower will soften slightly as it marinates, creating the perfect tender-crisp texture.