Marinated Cauliflower Salad Recipe | Vegetarian Times Skip to main content

Marinated Cauliflower Salad

A lemony marinade tenderizes cauliflower florets just enough to give them a slightly chewy texture that still crunches. Serve alongside Mediterranean-style offerings, or use as a two-in-one topping and dressing for a simple tossed salad.

Ingredients: 

Ingredients: 

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3 Tbs. lemon juice
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1 Tbs. Dijon mustard
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1 clove garlic, minced (1 tsp.)
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1 tsp. olive oil
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2 cups bite-sized cauliflower florets (8 oz.)
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1 small red bell pepper, cut into ¾-inch dice (1 cup)
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2 Tbs. chopped fresh parsley
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¼ cup shaved Parmesan cheese, optional

Instructions: 

1. Whisk together lemon juice, mustard, garlic, and oil in small bowl. Toss with cauliflower in large nonreactive bowl, cover, and refrigerate 4 to 8 hours. Stir 1 or 2 times while marinating.

2. Stir bell pepper and parsley into marinated cauliflower. Season with salt and pepper, if desired, and sprinkle with shaved Parmesan, if using.

Nutrition Information: 

Calories: 
43
Protein: 
2 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
Carbohydrates: 
7 g
Cholesterol: 
0 mg
Sodium: 
109 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

I made this for our Easter dinner and everyone enjoyed it. The flavor was light and summery - perfect for an outdoor potluck.

Is all the ingredients listed? I mixed the marinade together and it was REALLY piquant, actually sour and unpalatable. So I added some brown sugar since I didn't have honey to balance the sourness. Added some fresh green onion (chopped). Tasted okay and it is marinating....we shall see.

I skipped the red peppers and used broccoli and carrots. You could marinade many vegetables in this and tweak the marinade/dressing to you liking. The biggest part of cooking is making it your own flavor and recording your changes to meet your family's tastes.

I heated the cauliflower for about 3 minutes in the microwave before serving and before adding the red pepper and parsley. I also gave it a sprinkle of parmesan cheese.