Marinated Cauliflower And Lemon Salad Recipe

Name: Marinated Cauliflower And Lemon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 1 medium-large head cauliflower - cut into bite-size florets; 1 medium lemon - cut in half lengthwise and thinly sliced; 2 cups cherry or grape tomatoes - cut in half; 1 cup pitted large black olives; DRESSING; 1/3 to 1/2 cup virgin olive oil; 1/4 cup white wine vinegar or white balsamic vinegar; 3 tablespoons fresh lemon juice; 2 teaspoons dry mustard; 1 large garlic clove - finely minced; sea salt to taste and generous amount of freshly cracked pepper; 2 tablespoons finely minced, fresh flat-leaf Italian parsley; 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano leaves; GARNISH; fresh snipped chives; fresh oregano leaves

Servings: persons

SALAD
1 medium-large head cauliflower - cut into bite-size florets
1 medium lemon - cut in half lengthwise and thinly sliced
2 cups cherry or grape tomatoes - cut in half
1 cup pitted large black olives
DRESSING
1/3 to 1/2 cup virgin olive oil
1/4 cup white wine vinegar or white balsamic vinegar
3 tablespoons fresh lemon juice
2 teaspoons dry mustard
1 large garlic clove - finely minced
sea salt to taste and generous amount of freshly cracked pepper
2 tablespoons finely minced, fresh flat-leaf Italian parsley
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano leaves
GARNISH
fresh snipped chives
fresh oregano leaves

1
Bring a kettle of water to a full, rolling boil.
2
Place cauliflower and lemon slices in a medium-large, heat-proof, non-metallic bowl. Place bowl in sink and pour enough boiling water over to completely cover. Cover bowl tightly with a double layer of foil and let stand 10-12 minutes. Empty into a colander, drain well and transfer to a tupperware-type bowl (one that has a tight-fitting lid). Add tomatoes and olives.
3
In a small bowl, whisk oil, vinegar, lemon juice, mustard, garlic, salt and pepper until well blended. Stir in parsley and oregano.
4
Pour dressing over vegetables and toss gently to combine. Cover and refrigerate 2 hours, gently shaking/inverting bowl occasionally.
5
Partially drain accumulated juices/dressing and transfer to serving bowl. Garnish with chives and oregano leaves.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: SALAD, 1 medium-large head cauliflower - cut into bite-size florets, 1 medium lemon - cut in half lengthwise and thinly sliced, 2 cups cherry or grape tomatoes - cut in half, and more.

Yes, Marinated Cauliflower And Lemon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Cauliflower And Lemon Salad

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