Add a colorful and refreshing side dish to your table with this Marinated Cauliflower Salad. Crisp cauliflower florets soak up a bright, flavorful marinade while fresh vegetables add plenty of texture and crunch. Perfect for potlucks, barbecues, meal prep, or everyday lunches, this make-ahead salad becomes even more delicious as the flavors mingle in the refrigerator, making it an easy recipe to prepare ahead of time.
Recipe at a glance
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Ingredients
Find below the list of ingredients I used to make my Marinated Cauliflower Salad recipe.
- Fresh Cauliflower Florets
- Cherry Tomatoes
- Bell Pepper
- Red Onion
- Cucumber
- Canned mixed bean
- Fresh Dill
- Crumbled Feta
- Kalamata Olives
- Olive Oil
- White Wine Vinegar
- Lemon Juice
- Garlic
- Dijon Mustard
- Liquid Honey
See recipe card for quantities.
How to make Marinated Cauliflower Salad
- Prepare the cauliflower: Cut the cauliflower head into bite-sized florets and add them to a large mixing bowl.
- Prepare the remaining salad ingredients: Add the cherry tomatoes, bell pepper, red onion, cucumber, mixed beans, fresh dill, crumbled feta, and Kalamata olives to the bowl with the cauliflower.
- Make the dressing: In a small bowl or measuring cup, combine the olive oil, white wine vinegar, lemon juice, garlic, Dijon mustard, honey, salt, pepper, and dried oregano. Whisk until smooth and well combined.
- Dress and chill the salad: Pour the dressing over the salad ingredients and toss until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop. Stir once more before serving.
Storing the Marinated Cauliflower Salad
Store the Marinated Cauliflower Salad in an airtight container in the refrigerator for up to 4 days. Allow the salad to chill for at least a few hours before serving to give the cauliflower time to absorb the flavors of the marinade. Stir the salad before serving to redistribute the dressing and vegetables evenly. Enjoy the leftovers straight from the refrigerator, as this salad is designed to be served cold and often tastes even better the next day.
You may also like
If you enjoyed the fresh vegetables and make-ahead convenience of this Marinated Cauliflower Salad, try Chicken Caesar Pasta Salad Without Lettuce for another satisfying salad that’s perfect for lunches, potlucks, and meal prep. Make Cauliflower Asparagus Soup or Cauliflower Bisque Soup when you’re looking for more delicious ways to cook with cauliflower, transforming it into creamy, comforting bowls of soup. Add Chicken Stir Fry with Swiss Chard to your weeknight rotation for another vegetable-packed meal that comes together with simple ingredients and plenty of flavor. Round out your menu with a Spinach Feta Egg White Wrap, an easy protein-packed breakfast or lunch that pairs beautifully with fresh salads and crunchy vegetables.
Recipe
Marinated Cauliflower Salad
Ingredients
Salad Ingredients
- 6 cups Cauliflower Florets
- 1 cup Cherry Tomatoes halved
- 1 medium Bell Pepper diced
- ¼ cup Red Onion finely chopped
- ¾ cup English Cucumber diced
- 2 tablespoon Fresh Dill finely chopped
- ½ cup Feta Cheese crumbled
- ½ cup Pitted Olives
- 1 cup Mixed Beans drained and rinsed
Salad Dressing
- ¼ cup Olive Oil
- 3 tablespoon White Wine Vinegar
- 3 tablespoon Lemon Juice
- 1 clove Garlic minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Liquid Honey
- 1 teaspoon Salt
- ½ teaspoon Dry Oregano
- ¼ teaspoon Pepper
Instructions
- Prepare the cauliflower: Cut the cauliflower head into bite-sized florets and add them to a large mixing bowl.
- Prepare the remaining salad ingredients: Add the cherry tomatoes, bell pepper, red onion, cucumber, mixed beans, fresh dill, crumbled feta, and Kalamata olives to the bowl with the cauliflower.
- Make the dressing: In a small bowl or measuring cup, combine the olive oil, white wine vinegar, lemon juice, garlic, Dijon mustard, honey, salt, pepper, and dried oregano. Whisk until smooth and well combined.
- Dress and chill the salad: Pour the dressing over the salad ingredients and toss until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop. Stir once more before serving.
