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, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
Instructions
- Step 1: Steam or blanch the cauliflower florets until tender-crisp (about 5-7 minutes). Avoid overcooking, as they should retain some bite.
- Step 2: Immediately transfer the cauliflower to an ice bath to stop the cooking process. Once cooled, drain thoroughly.
- Step 3: In a large bowl, combine the cooled cauliflower florets, Kalamata olives, sun-dried tomatoes, red onion, parsley, and mint.
- Step 4: In a separate small bowl, whisk together the olive oil and red wine vinegar to create the marinade.
- Step 5: Pour the marinade over the cauliflower mixture and toss gently to coat evenly.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2-3 hours. Serve chilled.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the flavors actually intensify overnight!
- This salad is best served chilled, but if you prefer a warmer salad, briefly microwave individual portions for 30-60 seconds, being careful not to overcook the cauliflower.
- Serve this vibrant salad as a flavorful side dish with grilled chicken, fish, or as a light vegetarian lunch option.
- For a richer flavor, try toasting the cauliflower florets lightly in a dry pan before steaming to add a nutty depth to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American