Zesty, fresh, and make-ahead friendly
This marinated cauliflower salad is a bright, tangy side dish that gets better the longer it sits. Lightly blanched cauliflower soaks up a bold Italian-style vinaigrette along with crisp vegetables and briny olives, creating a salad that’s fresh, crunchy, and full of flavor. It’s perfect for picnics, potlucks, meal prep, or easy weeknight dinners when you want something healthy but exciting. With simple ingredients and no complicated steps, this salad is a go-to for busy days—and it pairs beautifully with grilled meats, sandwiches, or a simple pasta dish.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Marinating Time: 30 minutes (or up to overnight)
- Total Time: 50 minutes
- Servings: 4–6
📝 Ingredients List
- 1 large head cauliflower, cut into small florets
- ½ cup red bell pepper, diced
- ¼ cup red onion, thinly sliced
- ½ cup sliced black olives
- ¼ cup pepperoncini, sliced
- ¼ cup fresh parsley, chopped
Marinade:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of red pepper flakes
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Medium pot
- Colander
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Large mixing bowl
- Whisk or fork
🧑🍳 Step-by-Step Beginner-Friendly Instructions
- Blanch the cauliflower: Bring a pot of salted water to a boil. Add cauliflower florets and cook for 2–3 minutes until just tender but still crisp. Drain and rinse with cold water ❄️
- Prep the veggies: Dice the bell pepper, slice the red onion thinly, and chop the parsley.
- Make the marinade: In a large bowl, whisk olive oil, red wine vinegar, Italian seasoning, garlic, salt, pepper, and red pepper flakes 🌿
- Combine: Add cooled cauliflower, bell pepper, onion, olives, and pepperoncini to the bowl. Toss gently until evenly coated.
- Marinate: Cover and refrigerate for at least 30 minutes. Flavor will deepen and become more vibrant ✨
- Serve: Toss once more before serving and garnish with fresh parsley.
💡 Pro Tips
- Make it ahead: This salad keeps well for up to 4 days in the fridge and tastes even better on day two.
- Extra crunch: Add celery or chopped cucumbers just before serving.
- Milder flavor: Soak red onion in cold water for 5 minutes before adding.
- Serving idea: Serve chilled alongside grilled chicken, fish, or as part of an antipasto spread.