Mediterranean Cauliflower Salad
🧾 Ingredients
Salad:
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1 medium head cauliflower, cut into small florets
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1 cup cherry tomatoes (mixed red and yellow), halved
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¼ red onion, thinly sliced
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2–3 tbsp fresh parsley, chopped
Dressing:
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3 tbsp extra virgin olive oil
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1½ tbsp red wine vinegar (or lemon juice)
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1 tsp Dijon mustard
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1 garlic clove, minced
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½ tsp dried oregano
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Salt and freshly ground black pepper, to taste
🥣 Instructions
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Prep the cauliflower:
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Cut the cauliflower into small, bite-sized florets.
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Optional: Lightly blanch the florets in boiling water for 1–2 minutes, then shock in ice water for a crisper-tender texture. Or keep raw for extra crunch.
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Assemble the salad:
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In a large bowl, combine cauliflower, halved cherry tomatoes, red onion, and chopped parsley.
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Make the dressing:
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In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
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Toss and chill:
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Pour the dressing over the salad and toss until everything is evenly coated.
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Let it marinate in the fridge for at least 30 minutes before serving for best flavor.
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Serve:
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Serve cold or at room temperature. Garnish with extra parsley or crumbled feta cheese (optional).
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❓ Related Questions
➤ Can I make it ahead of time?
Yes! This salad is great for meal prep. Store in an airtight container in the fridge for up to 3–4 days. The flavors get better as it marinates.
➤ Is it vegan?
Yes, as written it is completely vegan. You can add feta cheese for a vegetarian (non-vegan) version.
➤ Can I roast the cauliflower instead?
Absolutely. Roasting adds a nutty, caramelized flavor. Toss florets in olive oil, salt, and pepper, and roast at 425°F (220°C) for 20–25 minutes. Cool before adding to the salad.
➤ What can I serve it with?
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Grilled chicken or fish
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Falafel or hummus
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Pita bread or couscous
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As a side to a mezze platter
✅ Nutritional Highlights (Per Serving, Approximate)
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Calories: ~120
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Fat: 9g
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Carbs: 8g
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Fiber: 3g
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Protein: 3g
