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Mediterranean Marinated Cauliflower Salad Side

Mediterranean Marinated Cauliflower Salad Side

A tangy, herb-packed marinated cauliflower salad with olives, tomatoes, and feta. Perfect for meal prep, summer sides, or Mediterranean-style lunches.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 hours 17 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cauliflower head, cut into small florets
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved add at serving
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, roughly chopped add at serving
  • 2 tbsp crumbled feta cheese optional

Equipment

  • Large pot
  • Mixing Bowl
  • Whisk
  • Colander

Method
 

  1. Blanch the cauliflower florets in boiling salted water for 2 minutes. Drain and rinse immediately under cold water.
  2. Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, salt, and pepper in a large bowl.
  3. Toss the warm cauliflower in the dressing until fully coated. Add red onion and toss again.
  4. Cover and refrigerate for at least 2 hours, preferably overnight.
  5. Fold in cherry tomatoes, olives, parsley, and feta just before serving. Taste and adjust seasoning.

Notes

  • Do not blanch longer than 2 minutes or the cauliflower will become too soft.
  • Add tomatoes and herbs only at serving time to keep them fresh.
  • Tastes better on day two after the flavors fully develop.
  • Feta and olives add salt, so taste the dressing before adding full salt amount.