Description
Brighten your meals with this refreshing Marinated Cauliflower Salad, featuring crisp cauliflower and a colorful assortment of vegetables, all enveloped in a zesty marinade. This nutritious dish is perfect for summer picnics or as a light weeknight dinner. Easy to prepare ahead of time, the flavors meld beautifully, making it an impressive yet simple addition to any table.
Ingredients
Scale
- 1 medium head cauliflower (about 600g), cut into florets
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- ½ medium red onion, thinly sliced
- ¼ cup fresh parsley or cilantro, chopped
- ½ cup extra virgin olive oil
- Juice of 2 lemons (about ¼ cup)
- Salt and pepper to taste
Instructions
- Rinse the cauliflower florets under cold water and pat dry.
- Blanch cauliflower in boiling salted water for 3 minutes until slightly tender but still crisp. Drain and immediately immerse in ice water.
- While cooling, chop cherry tomatoes, cucumber, and red onion into uniform pieces.
- In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine blanched cauliflower with chopped vegetables. Pour the marinade over the salad and mix gently.
- Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required, Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg