Ah, cauliflower—often misunderstood but truly a gem in the veggie world. I stumbled upon this marinated cauliflower salad recipe while trying to diversify my meal prep routine, and let me tell you, it was like finding a hidden treasure in the back of my pantry. Packed with flavors that are vibrant yet comforting, it’s the kind of dish that makes you feel like you’re doing something good for your body and your soul all at once.
Steps
- Prepare the dressing by combining olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and Parmesan cheese in a jar or bowl. Shake or whisk until the mixture is well blended and set aside.
- Remove the leaves and stem from the cauliflower and chop it into small, grape-sized florets. Place the florets in a large bowl.
- Drain the black olives and take out half of the banana pepper rings from their jar. Dice the red bell pepper and finely chop the red onion and parsley.
- Add the drained olives, banana pepper rings, diced red bell pepper, red onion, and parsley to the bowl with the cauliflower.
- Pour the prepared Italian dressing over the vegetable mixture in the bowl and toss everything together until well combined.
- Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Before serving, stir the salad again to ensure even distribution of the dressing.
Ingredients
- ½ cup of olive oil
- ¼ cup of red wine vinegar
- 1 teaspoon of Dijon mustard
- ¼ teaspoon of garlic powder
- 1 tablespoon of Italian seasoning
- ½ teaspoon of salt
- ¼ teaspoon of freshly cracked black pepper
- 2 tablespoons of grated Parmesan cheese
- 1 head of cauliflower
- 1 can (2.25 oz) of sliced black olives
- Half of a 12 oz jar of banana pepper rings
- 1 red bell pepper
- ? cup of diced red onion
- 2 tablespoons of chopped fresh parsley
Nutritional Values
Calories: 1756.6 kcal | Carbohydrates: 80.6 g | Protein: 26.9 g | Fat: 156 g | Sodium: 4314.4 mg | Fiber: 27 g
FAQ
- Can I use store-bought dressing instead of making the homemade version?
- Yes, you can substitute your favorite store-bought Italian dressing to save time. You’ll need approximately one cup, but feel free to adjust according to your taste.
- How can I make the Marinated Cauliflower Salad vegan?
- To make this salad vegan, simply omit the Parmesan cheese. You can also replace it with a bit of nutritional yeast to maintain a similar flavor profile.
- What are some good dishes to pair with this salad?
- This salad pairs well with a variety of dishes such as Garlic Marinated Chicken, Herb Roasted Pork Tenderloin, Baked Ziti, Pizza Baked Chicken, or Easy Oven Baked Fish with Tomatoes. It’s also a great option for potlucks.
- How long will the Marinated Cauliflower Salad stay fresh in the refrigerator?
- The salad will remain good for about 4-5 days when stored in the refrigerator, with peak flavor reached around days 2-3. Keep in mind that the freshness of your ingredients and refrigerator conditions can affect this timeline.
Tips
- Opt for Store-Bought Dressing for Convenience: If you’re pressed for time, you can substitute the homemade Italian dressing with your preferred bottled version. Aim for about one cup, but adjust to taste.
- Consider Vegan Alternatives: To make the salad vegan, simply omit the Parmesan cheese or replace it with nutritional yeast for a similar depth of flavor.
- Refrigeration Enhances Flavor: Allow the salad to marinate in the refrigerator for at least 30 minutes before serving. This not only enhances the taste but also improves with time, with peak flavor around days 2-3.
- Stir Before Serving: Always give the salad a good stir before serving to ensure the flavors are evenly distributed, especially after it has been refrigerated.
Equipment
- Chef’s Knife
- White Cutting Boards
- Large Mixing Bowl
- Jar with Lid (for shaking the dressing) or Whisk (if using a bowl instead)
