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Extreme macro of a Marinated Cauliflower Salad floret on a spoon, showing a glossy oily sheen and vibrant herb flecks.

Marinated Cauliflower Salad with Zesty Herb Vinaigrette

A vibrant, crunchy Marinated Cauliflower Salad featuring crisp florets, red bell peppers, and translucent red onions tossed in a glossy herb vinaigrette. Perfect for meal prep and healthy Mediterranean-style side dishes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large head (600g) Cauliflower cut into small florets
  • 1 large (150g) Red Bell Pepper irregularly diced
  • 1/2 medium (60g) Red Onion thin translucent slivers
  • 1/2 cup (75g) Green Olives sliced
  • 1/2 cup (120ml) Extra Virgin Olive Oil high quality
  • 1/4 cup (60ml) Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1/4 cup (15g) Fresh Parsley chopped for herb flecks
  • 1/2 tsp Sea Salt or to taste
  • 1/4 tsp Black Pepper

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Sharp knife For irregular dicing

Method
 

Preparation
  1. Break the cauliflower into small florets. Slice the red onion into translucent slivers and the pepper into an irregular dice.
  2. Whisk olive oil, vinegar, oregano, parsley, salt, and pepper until emulsified with a glossy sheen.
  3. Toss vegetables with the dressing in a large bowl. Cover and refrigerate for at least 2 hours before serving.

Notes

Chop the cauliflower into very small pieces so they absorb more dressing.
Wait at least 2 hours before serving to let the flavors meld.