Name: Mediterranean Marinated Cauliflower Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Cauliflower FloretsChoose one large head, cut into uniform bite-sized pieces to ensure even roasting and tenderness.; Red Bell PepperProvides sweetness and beautiful color contrast; dice it relatively small so it blends well with the florets.; Extra Virgin Olive OilUsed generously for both roasting the vegetables and forming the flavorful base of the dressing.; Dried OreganoThe backbone of Mediterranean flavor; ensure your spice jar is fresh for maximum aromatic impact.; Fresh Lemon JuiceAbsolutely essential for brightness and acidity, use freshly squeezed juice, not the bottled variety.; Red Grape VinegarAdds a crucial sharp tang that complements the lemon and helps tenderize the vegetables slightly during marination.; Garlic ClovesUse three to four cloves, minced finely, as the pungent aromatic foundation of the marinade.; Pitted Kalamata OlivesOffer a salty, briny dimension; slice them roughly so their flavor disperses throughout the salad.; CapersSmall, tangy flower buds that provide tiny pops of salty, acidic intensity.; Fresh Parsley and MintA generous amount of chopped fresh herbs adds fragrance and a necessary fresh finish.; Salt and Black PepperEssential for seasoning the cauliflower before roasting and balancing the final flavor profile of the marinade.

Ingredients

Scale

Cauliflower FloretsChoose one large head, cut into uniform bite-sized pieces to ensure even roasting and tenderness.
Red Bell PepperProvides sweetness and beautiful color contrast; dice it relatively small so it blends well with the florets.
Extra Virgin Olive OilUsed generously for both roasting the vegetables and forming the flavorful base of the dressing.
Dried OreganoThe backbone of Mediterranean flavor; ensure your spice jar is fresh for maximum aromatic impact.
Fresh Lemon JuiceAbsolutely essential for brightness and acidity, use freshly squeezed juice, not the bottled variety.
Red Grape VinegarAdds a crucial sharp tang that complements the lemon and helps tenderize the vegetables slightly during marination.
Garlic ClovesUse three to four cloves, minced finely, as the pungent aromatic foundation of the marinade.
Pitted Kalamata OlivesOffer a salty, briny dimension; slice them roughly so their flavor disperses throughout the salad.
CapersSmall, tangy flower buds that provide tiny pops of salty, acidic intensity.
Fresh Parsley and MintA generous amount of chopped fresh herbs adds fragrance and a necessary fresh finish.
Salt and Black PepperEssential for seasoning the cauliflower before roasting and balancing the final flavor profile of the marinade.

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Instructions

Step 1: Prep and Roast the Cauliflower
Step 2: Whisk the Vibrant Marinade
Step 3: Combine and Infuse the Flavors
Step 4: Marinate for Maximum Taste
Step 5: Garnish and Serve

Notes

Store tightly covered in the fridge for up to 3 days, but for best flavor and texture, add the fresh parsley and mint just before serving if possible.
Never reheat this salad; instead, let it sit on the counter for 15–20 minutes before serving to remove the refrigerator chill, allowing the rich olive oil and aromatics to bloom.
Serve this vibrant salad alongside grilled halloumi or chicken souvlaki, or spooned over hummus for a substantial and satisfying mezze platter appetizer.
For maximum flavor infusion, allow the combined salad to marinate for a minimum of two hours—the roasted cauliflower truly needs time to absorb the bright lemon-vinegar dressing and garlic.

Author: Kristin Romick
Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Ingredients

Instructions

Notes

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