This marinated cauliflower salad is an excellent way to enjoy this vegetable in a new and exciting way.
You can expect tender and flavorful cauliflower florets that are marinated in a delicious Mediterranean-inspired seasoning blend and colorful vegetables, like sweet bell pepper, purple cabbage, and cucumber.
![Marinated Cauliflower Salad](https://i0.wp.com/crave-worthy.com/wp-content/uploads/2024/02/Marinated-Cauliflower-Salad.jpg?resize=720%2C1080&ssl=1)
By the way, are you a fan of cauliflower or broccoli salads?
Those raw florets can be a bit tough to chew. Am I right?
Well, I've discovered a trick to make them more tender and delicious.
Just give them a quick boil in salted water before tossing them in the marinade. Trust me, it makes all the difference!
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Cauliflower Salad Ingredients
This cauliflower salad can be made with a handful of fresh wholesome ingredients.
![Marinated Cauliflower Salad Ingredients](https://i0.wp.com/crave-worthy.com/wp-content/uploads/2024/02/Marinated-Cauliflower-Salad-Ingredients.jpg?resize=720%2C1080&ssl=1)
- Cauliflower: Look for cauliflower heads that are firm, compact, and heavy for their size. Avoid any with brown spots or signs of discoloration, as this may indicate spoilage. Additionally, opt for cauliflower with bright green leaves still attached, as this is a sign of freshness.
- Marinade: The foundation of this Mediterranean-based marinade consists of lemon juice, olive oil, and green onion.
- Herbs & spices: Dried oregano, dried mint, granulated garlic, sumac, salt and pepper.
- Purple cabbage: For color and crunch.
- Bell pepper: This pepper tastes sweet and slightly tangy, adding a vibrant pop of color.
- Cucumber: To accompany the star ingredients without overpowering it.
See the recipe card for quantities.
How to Make Marinated Cauliflower Salad
![How to Male Marinated Cauliflower Salad](https://i0.wp.com/crave-worthy.com/wp-content/uploads/2024/02/How-to-Male-Marinated-Cauliflower-Salad.jpg?resize=720%2C960&ssl=1)
Cook the Cauliflower
- Start by removing the leaves and stems from the cauliflower head. Use a sharp knife to cut the cauliflower into small, bite-sized florets.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-8 minutes or until tender when pierced with a fork yet still has some resists.
- Drain the cauliflower and place aside.
Make the Marinade
- Add the lemon juice oregano, mint, sumac, granulated garlic, salt, and pepper to a mixing bowl. Stir using a whisk to combine ingredients.
- Slowly add olive oil while whisking until a smooth dressing forms. Add the green onion and stir to combine.
Marinate the Cauliflower
- Add the cooked cauliflower to a bowl or ziplock bag along with the marinade. Toss the florets until coated in the seasoning.
- Place the cauliflower in the fridge for 60 minutes or up to 24 hours to marinate.
Put it All Together
- Remove the marinated cauliflower from the fridge. Add the bell pepper, cabbage, cucumber, and fresh chopped parsley. Toss to combine ingredients.
- Taste to adjust the seasonings, adding a pinch more salt, if needed.
- Serve right away.
![Marinated Cauliflower Salad Recipe](https://i0.wp.com/crave-worthy.com/wp-content/uploads/2024/02/Marinated-Cauliflower-Salad-Recipe_2.jpg?resize=720%2C1079&ssl=1)
How to Store Cauliflower Salad
Store cauliflower salad in an airtight container and refrigerate it for 1-2 days to maintain freshness.
More Crave-Worthy Salads
- Steak Salad with Pickled Fennel and Parmesan
- Red Cabbage Salad with Greek Dressing
- Quinoa Salad with Pomegranate and Avocado
- Healthy Tuna Salad with Grapefruit and Dill Dressing Recipe
![Best Marinated Cauliflower Salad](https://i0.wp.com/crave-worthy.com/wp-content/uploads/2024/02/Best-Marinated-Cauliflower-Salad.jpg?resize=720%2C1080&ssl=1)
Marinated Cauliflower Salad Recipe
Ingredients
- 1 pound cauliflower stems removed, cored, and cut into florets It's better to have a head of cauliflower under a pound than over for this recipe
- Sea salt to boil the cauliflower
Marinade
- ⅓ cup lemon juice about 1 large lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1 teaspoon sumac
- ¼ teaspoon granulated garlic powder
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ cup olive oil
- 3 green onion, thinly sliced
Vegetables
- ¾ cup diced red bell pepper
- 1 cup diced purple cabbage
- 1 large English cucumber, diced
- 1 cup chopped fresh parsley about 1 large bunch, stems excluded
Instructions
Cook the Cauliflower
- Start by removing the leaves and stems from the cauliflower head. Use a sharp knife to cut the cauliflower into small, bite-sized florets.
- Bring a large pot of salted water to a boil.
- Add the cauliflower florets and cook for 5-8 minutes or until tender when pierced with a fork yet still has some resists.
- Drain the cauliflower and place aside.
Make the Marinade
- Add the lemon juice oregano, mint, sumac, granulated garlic, salt, and pepper to a mixing bowl. Stir using a whisk to combine ingredients.
- Slowly add olive oil while whisking until a smooth dressing forms. Add the green onion and stir to combine.
Marinate the Cauliflower
- Add the cooked cauliflower to a bowl or ziplock bag along with the marinade. Toss the florets until coated in the seasoning.
- Place the cauliflower in the fridge for 60 minutes or up to 24 hours to marinate.
Put it All Together
- Remove the marinated cauliflower from the fridge. Add the bell pepper, cabbage, cucumber, and fresh chopped parsley. Toss to combine ingredients.
- Taste to adjust the seasonings, adding a pinch more salt, if needed.
- Serve Chilled.
Jessica says
I just made this cauliflower salad and it was so good! It makes for a great salad to take to work. Will make again.
Trish says
How much SUGAR??
Ashley says
Hi Trish, there's no sugar in this recipe.