Marinated Cauliflower Salad
Crunchy raw cauliflower, briny olives, roasted red bell peppers, red onion and fresh herbs tossed in a simple Italian dressing. It tastes best when made ahead and left to marinate overnight to enjoy the next day.
Servings: 6 Servings
Calories: 115kcal
Ingredients
- 1 head cauliflower broken down into small, grape-sized florets
- ½ 12oz jar of roasted red peppers, sliced
- ½ cup halved kalamata olives
- ½ small red onion diced
- 2 tbsp fresh minced parsley
- ¾ cup (or more) Simple Homemade Italian Dressing or your favorite vinaigrette see note
Instructions
- If you're using Homemade Italian Dressing, make the dressing first so the flavors have time to meld.
- Break down a whole head of cauliflower into grape-sized florets
- Dice red onion, mince parsley and if needed, slice roasted peppers and Kalamata olives.
- In a large bowl, gently toss together cauliflower florets, mined onion, parsley and sliced roasted peppers and Kalamata olives.
- Pour over dressing and gently combine with a wooden spoon until all ingredients are incorporated.
- Cover and let marinate in the fridge for at least 30 minutes before serving.
Notes
This salad is best made 24 hours in advance of serving for maximum flavor and texture. Allow it to marinate for at least 30 minutes.
For the dressing, I suggest using this Simple Homemade Italian Dressing recipe.
Nutrition
Calories: 115kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 500mg | Potassium: 337mg | Fiber: 2g | Sugar: 5g | Vitamin A: 168IU | Vitamin C: 49mg | Calcium: 35mg | Iron: 1mg