This cauliflower salad is an excellent way to enjoy this vegetable in a new and exciting way. You can expect tender and flavorful cauliflower florets marinated in a delicious Mediterranean-inspired dressing with colorful vegetables like sweet bell pepper, purple cabbage, and cucumber.
This salad is a great way to enjoy cauliflower’s benefits while satisfying your salad cravings. It has good stuff like vitamin C, folate, and potassium. Let’s not forget to mention that it's low-carb too.
Cauliflower Salad Ingredients
- 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/dressing 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.
How to Make Marinated Cauliflower Salad
Making cauliflower salad at home is easy and you can find the full recipe below. Prepare the cauliflower by cutting away the leaves and stems. Chop the cauliflower into bite-sized pieces. Boil a pot of salted water and cook the cauliflower florets until tender but still slightly firm. Drain the water and set the cauliflower aside.
Make the marinade: Combine lemon juice, oregano, mint, sumac, garlic, salt, and pepper in a bowl. Whisk them together. Slowly add olive oil while whisking until the dressing is smooth. Stir in the green onion.
Combine the ingredients: Take the cauliflower out of the fridge. Add bell pepper, cabbage, cucumber, and fresh parsley. Mix everything together. Taste the salad and add more salt if needed. Enjoy right away!
Leftover Cauliflower Salad?
This marinated cauliflower salad keeps beautifully! To store leftovers, transfer it to an airtight container and refrigerate. For best results, consume within 2-3 days. The longer it sits, the more the flavors will develop, but the cauliflower may soften slightly. A quick toss before serving will refresh the salad.
More Crave-Worthy Salads
- Healthy Macaroni Salad with Greek Yogurt
- Red Cabbage Salad with Greek Dressing
- Shirazi Salad
- Quinoa Taco Salad
- Roasted Beet Salad with Goat Cheese (Easy Recipe)
Let me know how your cauliflower salad turns out in the comments!
PrintTender Mediterranean Cauliflower Salad
This Tender Mediterranean Cauliflower Salad is your new favorite healthy obsession! Low-carb, rich in vitamins, and absolutely bursting with fresh Mediterranean flavors. Pure deliciousness!
- Prep Time: 20 minutes (including cauliflower prep and marinade prep)
- Cook Time: 5 to 8 Minutes
- Total Time: Marinating time: 1 Hour - 24 hours
- Yield: 4 servings 1x
- Category: Salads
- Method: Marinating
- Cuisine: American
- Diet: Vegan
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)
1 tablespoon of sea salt for the boiling water
Marinade
⅓ cup lemon juice
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 Extra virgin olive oil
3 green onions, 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 resistance. Do not overcook the cauliflower, you want it to still have a slight crunch. Drain the cauliflower and place it aside.
Make the Marinade
Add the lemon juice, oregano, mint, sumac, granulated garlic, salt, and pepper to a mixing bowl. Whisk all ingredients together. Slowly add Extra virgin 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 covered cauliflower in the refrigerator for 60 minutes or up to 24 hours to marinate.
Combine the Salad
Remove the marinated cauliflower from the refrigerator. 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.