Introduction

This Marinated Cauliflower Salad is a fresh and flavorful dish that’s perfect for any meal. Packed with crisp vegetables and a zesty dressing, it’s a great way to enjoy cauliflower in a refreshing new way.

A white bowl filled with a colorful salad made of small cauliflower florets as the main layer, mixed with diced red bell peppers, sliced black olives, chopped red onions, and yellow pepper rings scattered evenly throughout. The vegetables are coated in a light herb dressing giving a slightly glossy texture, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup olive oil
¼ cup red wine vinegar
1 tsp Dijon mustard
¼ tsp garlic powder
1 Tbsp Italian seasoning
½ tsp salt
¼ tsp freshly cracked black pepper
2 Tbsp grated Parmesan
1 head cauliflower
1 2.25 oz. can sliced black olives
½ 12 oz. jar banana pepper rings
1 red bell pepper
⅓ cup diced red onion
2 Tbsp chopped fresh parsley

Instructions

Step 1: Make the dressing by combining olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and Parmesan in a jar or bowl. Whisk or shake until well blended, then set aside.
Step 2: Remove leaves and stem from the cauliflower, then chop it into small florets about the size of a grape. Place the cauliflower in a large bowl.
Step 3: Drain the black olives and banana pepper rings, then add them to the bowl with the cauliflower.
Step 4: Dice the red bell pepper, finely dice the red onion and chop the parsley. Add them all to the bowl.
Step 5: Pour the dressing over the salad and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld. Stir again just before serving.

Tips & Variations

For extra crunch, sprinkle toasted pine nuts or sliced almonds over the salad before serving.
Try swapping banana peppers for pepperoncini for a milder tang.
If you prefer a vegan version, omit the Parmesan or use a plant-based alternative.

Storage

Store the salad covered in the refrigerator for up to 3 days. The flavors will deepen over time, making it even tastier. Stir well before serving. This salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a colorful cauliflower salad showing about four layers of ingredients mixed well together: white cauliflower florets with a slightly grainy texture, small red bell pepper pieces that are glossy, sliced black olives adding a dark smooth contrast, thin yellow bell pepper strips that are bright and fresh, and small pieces of red onion with a purplish hue mixed evenly across. The salad is lightly speckled with green herbs and black pepper flakes for added texture on top, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, making the salad a few hours or even the day before helps the cauliflower absorb the marinade’s flavors, enhancing the taste.

Is this salad gluten-free?

Yes, all ingredients used in this recipe are naturally gluten-free. Just be sure to check the labels on packaged items to confirm.

Marinated Cauliflower Salad Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

A refreshing and tangy Marinated Cauliflower Salad featuring chopped cauliflower, black olives, banana pepper rings, red bell pepper, and red onion tossed in a zesty Parmesan Italian dressing. Perfect as a light side dish or a flavorful addition to any meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dressing

½ cup olive oil ($0.84)
¼ cup red wine vinegar ($0.40)
1 tsp Dijon mustard ($0.06)
¼ tsp garlic powder ($0.02)
1 Tbsp Italian seasoning ($0.30)
½ tsp salt ($0.02)
¼ tsp freshly cracked black pepper ($0.02)
2 Tbsp grated Parmesan ($0.22)

Salad

1 head cauliflower ($2.39)
1 2.25oz. can sliced black olives ($1.49)
½ 12oz. jar banana pepper rings ($0.90)
1 red bell pepper ($1.50)
⅓ cup diced red onion ($0.16)
2 Tbsp chopped fresh parsley ($0.08)

Instructions

Prepare the dressing: In a jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper, and grated Parmesan. Whisk together vigorously or close the jar and shake until fully emulsified. Set aside to let the flavors meld.
Chop the cauliflower: Remove the leaves and stem from the cauliflower head, then chop it into very small florets about the size of a grape. Transfer to a large mixing bowl.
Add olives and banana peppers: Drain the sliced black olives and banana pepper rings well, then add them to the bowl with the chopped cauliflower.
Prepare and add fresh vegetables: Dice the red bell pepper, finely dice the red onion and chop the fresh parsley. Add all to the bowl with the other salad ingredients.
Toss with dressing and marinate: Pour the prepared dressing over the salad ingredients, then toss thoroughly to ensure everything is evenly coated. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Stir well just before serving. The salad will taste even better if allowed to marinate longer.

Notes

For best flavor, refrigerate the salad for several hours or overnight before serving.
Chop cauliflower into small, uniform florets for the best texture and flavor absorption.
You can substitute Parmesan with a vegetarian hard cheese if preferred.
This salad keeps well in an airtight container for up to 3 days refrigerated.
Adjust salt and pepper to taste, especially if your Parmesan is very salty.

Keywords: Cauliflower Salad, Marinated Salad, Italian Dressing Salad, Vegetarian Salad, Healthy Side Dish