Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
Instructions
- Step 1: Steam or boil the cauliflower florets until tender-crisp, about 5-7 minutes. Drain well and let cool slightly.
- Step 2: In a large bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and oregano.
- Step 3: Add the slightly cooled cauliflower, red onion, and Kalamata olives to the bowl with the dressing.
- Step 4: Gently toss all the ingredients together to ensure the cauliflower is well coated with the dressing.
- Step 5: Stir in the chopped fresh parsley.
- Step 6: Cover the bowl and refrigerate the salad for at least 30 minutes, or up to several hours, to allow the flavors to meld. Stir before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor gets even better overnight!
- This salad is best served cold or at room temperature; avoid reheating, as it will make the cauliflower mushy.
- Serve this marinated cauliflower salad as a vibrant side dish to grilled chicken or fish.
- For a more intense flavor, try roasting the cauliflower instead of steaming or boiling it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American