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Marinated Cauliflower Salad

A vibrant and refreshing salad featuring crisp cauliflower in a tangy marinade, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets Tender and crisp, the star of this dish.
  • 1/4 cup olive oil Adds richness and promotes a satisfying mouthfeel.
  • 2 tablespoons apple cider vinegar Enhances the flavors and balances the oil.
  • 1 tablespoon Dijon mustard Brings a depth of flavor to the dressing.
  • 1 clove garlic, minced Adds aromatic and pungent character.
  • Salt and pepper to taste Essential for enhancing all flavors.
  • Fresh parsley, chopped (for garnish) Adds a pop of color and fresh flavor.
  • Cherry tomatoes, halved (optional) Adds sweetness and juiciness.
  • Red onion, thinly sliced (optional) Sharpness complements the creamy cauliflower.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for 2-3 minutes until just tender.
  2. Drain the cauliflower and transfer it to an ice bath to halt the cooking process.
  3. In a mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
  4. Add the cooled cauliflower florets to the bowl and toss to coat in the dressing.
  5. Incorporate the cherry tomatoes and thinly sliced red onion if using.
  6. Allow the salad to marinate in the fridge for at least 30 minutes before serving.
  7. Garnish with fresh parsley before serving.

Notes

Don't skip the ice bath for maintaining crunch and color. You can customize the dressing with herbs or spices. This salad tastes better the next day.