Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled Feta cheese
Instructions
- Step 1: Prepare the cauliflower by steaming or roasting the florets until they are tender-crisp (al dente). Drain thoroughly and set aside in a large mixing bowl.
- Step 2: While the cauliflower is still warm, prepare the marinade by whisking together the olive oil, lemon juice, minced garlic, and dried oregano in a small bowl. Season generously with salt and black pepper.
- Step 3: Pour the marinade directly over the warm cauliflower florets. Toss gently to coat every piece and let the mixture sit for at least 15 minutes to allow the cauliflower to absorb the flavors as it cools.
- Step 4: Add the remaining salad components: the halved cherry tomatoes, pitted and halved Kalamata olives, and crumbled Feta cheese to the bowl with the marinated cauliflower.
- Step 5: Toss the salad gently to combine all ingredients without crushing the cauliflower. Cover the bowl and refrigerate the Mediterranean Marinated Cauliflower Salad for at least 1 hour before serving to ensure optimal flavor melding and chill thoroughly.
Notes
- This salad is best enjoyed within 3 days; keep the leftovers chilled in an airtight container, noting that the Feta cheese will absorb some marinade over time.
- Skip the microwave—this is a refreshingly cold salad; if serving straight from the fridge, allow it to sit out for 10 minutes so the olive oil flavor opens up slightly.
- Pair this vibrant salad with grilled halloumi or use it as a flavorful side dish next to simple pan-seared chicken or white fish.
- The secret to deep flavor penetration is ensuring the cauliflower is tender-crisp, not mushy, and marinating it immediately while it is still warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American