Marinated Cauliflower Salad
User Reviews
4.9
Marinated Cauliflower Salad
Description
Marinated Cauliflower Salad centers on finely chopped cauliflower that absorbs a tangy homemade dressing combining olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, and Parmesan cheese. This dressing provides acidity balanced by richness and herbs for depth. The cauliflower's firm texture contrasts with slices of black olives, banana peppers, diced red bell pepper, and red onion for added crunch and mildly spicy tones.
The salad’s freshness is enhanced with chopped parsley, contributing a herbaceous note. The ingredients are tossed together and chilled for at least 30 minutes so the cauliflower softens slightly while soaking up the dressing’s flavors. Stirring before serving redistributes the marinade for consistent taste.
This salad suits as a side accompaniment at meals or a light, refreshing dish during warmer months. It can be prepared in advance and stored to intensify its flavor. Substituting store-bought Italian dressing can save time without significantly altering the recipe’s character.
Ingredients
Italian Dressing*
- ½ cup olive oil $0.84
- ¼ cup red wine vinegar $0.40
- 1 tsp Dijon mustard $0.06
- ¼ tsp garlic powder $0.02
- 1 Tbsp Italian seasoning $0.30
- ½ tsp salt $0.02
- ¼ tsp black pepper $0.02, freshly cracked
- 2 Tbsp Parmesan Cheese $0.22, grated
Salad
- 1 head cauliflower $2.39
- 1 .25oz. can black olive $1.49, sliced
- ½ oz. jar banana pepper $0.90, rings
- 1 red bell pepper $1.50
- ⅓ cup red onion $0.16, diced
- 2 Tbsp parsley $0.08, chopped, fresh
Instructions
- Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
- Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
- Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
- Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
- Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.
Notes
- You can use store-bought Italian dressing instead of the homemade version to simplify preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81 cup each
Amount Per Serving
Calories 17566 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 175.66kcal | 9% |
| Carbohydrates | 8.06g | 3% |
| Protein | 2.69g | 5% |
| Fat | 15.6g | 24% |
| Sodium | 431.44mg | 18% |
| Fiber | 2.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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