Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup capers, drained
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Step 1: Blanch the cauliflower florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 3-4 minutes, until slightly tender-crisp. Immediately drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Step 2: Prepare the dressing. In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and freshly ground black pepper to taste.
- Step 3: Combine the ingredients. In a large bowl, combine the cooled cauliflower, olives, capers, red onion, parsley, and mint.
- Step 4: Dress the salad. Pour the dressing over the salad and toss gently to coat everything evenly.
- Step 5: Season and serve. Taste and adjust seasoning as needed. Serve immediately or chill for later. The flavors will meld and deepen if chilled for at least 30 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will actually improve!
- Gently reheat any leftover salad in the microwave for short bursts, being careful not to overcook the cauliflower.
- Serve this vibrant salad alongside grilled fish or chicken for a complete and flavorful Mediterranean-inspired meal.
- For a zestier kick, add a pinch of red pepper flakes to the dressing before tossing with the cauliflower and other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American