Marinated Cauliflower Salad Recipe

Introduction

This Marinated Cauliflower Salad is a vibrant and flavorful dish that’s perfect for any gathering or as a refreshing side. Crisp cauliflower florets marry beautifully with tangy dressing and savory olives, creating a salad that gets better with time. It’s easy to prepare and packed with bold Mediterranean flavors.

Ingredients

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tsp Dijon mustard
• ¼ tsp garlic powder
• 1 Tbsp Italian seasoning
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• 2 Tbsp grated Parmesan
• 1 head cauliflower
• 1 2.25oz. can sliced black olives
• ½ 12oz. jar banana pepper rings
• 1 red bell pepper
• ⅓ cup diced red onion
• 2 Tbsp chopped fresh parsley

Instructions

1. Step 1: Make the dressing first by combining olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and Parmesan in a jar or bowl. Whisk together or shake the jar until fully combined, then set the dressing aside to let the flavors meld.
2. Step 2: Remove the leaves and stem from the cauliflower, then chop it into small florets roughly the size of grapes. Place the chopped cauliflower in a large mixing bowl.
3. Step 3: Drain the sliced black olives and remove the banana pepper rings from the jar. Add both to the bowl with the cauliflower.
4. Step 4: Dice the red bell pepper, finely dice the red onion and chop the fresh parsley. Add all these to the bowl with the other ingredients.
5. Step 5: Pour the prepared dressing over the salad and toss everything gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to develop. Stir again just before serving to redistribute the dressing.

Tips & Variations

• For extra crunch, add chopped celery or toasted pine nuts before serving.
• Swap banana peppers for pepperoncini if you prefer a slightly different tangy heat.
• Use fresh garlic minced instead of garlic powder for a stronger garlic flavor.
• Letting the salad marinate overnight enhances the flavor even more.
• Omit the Parmesan to make it vegan or substitute with a plant-based cheese.

Storage

Store the salad covered in the refrigerator for up to 3 days. It keeps well as the cauliflower stays crisp and the flavors deepen. Before serving, stir the salad to recoat with dressing. This salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this salad?

Fresh cauliflower is recommended for the best texture and flavor. Frozen cauliflower can become mushy when thawed, which would change the salad’s crunch.

Is this salad suitable for meal prep?

Yes, this salad holds up well for several days in the fridge and actually tastes better as the flavors meld. It makes a great make-ahead side dish or light lunch.

Marinated Cauliflower Salad Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

A vibrant and tangy Marinated Cauliflower Salad featuring crisp cauliflower florets, black olives, banana pepper rings, red bell pepper, and red onion, all coated in a flavorful Italian-seasoned dressing with Parmesan. This refreshing salad is perfect as a light appetizer or a healthy side dish, and its flavors deepen after marinating for at least 30 minutes.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tsp Dijon mustard
• ¼ tsp garlic powder
• 1 Tbsp Italian seasoning
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• 2 Tbsp grated Parmesan cheese

Salad

• 1 head cauliflower
• 1 2.25 oz. can sliced black olives
• ½ 12 oz. jar banana pepper rings
• 1 red bell pepper
• ⅓ cup diced red onion
• 2 Tbsp chopped fresh parsley

Instructions

1. Make the dressing: In a jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper, and grated Parmesan. Whisk together or close the jar and shake vigorously until fully combined. Set aside to allow the flavors to meld.
2. Prepare the cauliflower: Remove the outer leaves and stem from the cauliflower head, then break it into very small florets approximately the size of grapes. Place these florets into a large mixing bowl.
3. Add olives and peppers: Drain the sliced black olives well and remove banana pepper rings from their jar, draining excess liquid. Add both to the bowl with the cauliflower.
4. Add fresh vegetables: Dice the red bell pepper into small pieces. Finely dice the red onion and chop the fresh parsley finely. Add all these into the bowl with the other ingredients.
5. Toss and marinate: Pour the prepared dressing over the combined salad ingredients. Toss thoroughly to coat everything evenly. Cover and refrigerate the salad for at least 30 minutes to allow the cauliflower to marinate and the flavors to deepen. Stir well before serving to redistribute the dressing and ensure balanced flavor.

Notes

• For best flavor, allow the salad to marinate for several hours or overnight in the refrigerator.
• Use fresh Parmesan cheese for the best taste and texture.
• Adjust salt and pepper according to your taste preference.
• This salad can be made a day ahead and kept refrigerated, making it perfect for meal prep or entertaining.
• If you prefer, substitute banana peppers with pepperoncini for a slightly different tangy flavor.

Keywords: marinated cauliflower salad, cauliflower salad with olives, easy Italian salad, no-cook vegetable salad, healthy side dish, vegetarian salad