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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Marinated Cauliflower And Lemon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions