Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
- Step 1: Steam or roast the cauliflower florets until tender-crisp. If steaming, steam for about 5-7 minutes. If roasting, toss with a little olive oil, salt, and pepper and roast at 400°F (200°C) for 15-20 minutes. Let cool slightly.
- Step 2: In a large bowl, combine the cooked cauliflower, Kalamata olives, sun-dried tomatoes, and red onion.
- Step 3: In a small bowl, whisk together the olive oil and lemon juice to create the dressing.
- Step 4: Pour the dressing over the cauliflower mixture and toss gently to combine.
- Step 5: Stir in the fresh parsley and crumbled feta cheese.
- Step 6: Serve immediately or chill for later. This salad is delicious both warm and cold.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully overnight.
- This salad is best served cold or at room temperature, so skip reheating and enjoy the fresh flavors as is.
- Serve this vibrant salad as a light lunch, a side dish with grilled chicken or fish, or even as a topping for toasted pita bread.
- For a richer flavor, try marinating the sun-dried tomatoes in the olive oil and lemon juice dressing for about 30 minutes before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American