Marinated Cauliflower Salad is crisp raw cauliflower, roasted red peppers, banana peppers, olives and red onion tossed in a tangy Parmesan and Dijon vinaigrette. It is a no-cook side that takes 20 minutes to make, gets better as it chills, and serves eight at a cookout, potluck or holiday buffet.
How to make marinated cauliflower salad: Whisk olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper and Parmesan in a large bowl. Add small cauliflower florets, the peppers, olives, onion and parsley, toss well for a few minutes, and chill for at least 30 minutes, or overnight for the best flavor.
Why You’ll Love It
- No cooking: just chop, whisk and toss.
- Make-ahead: the flavor improves overnight in the fridge.
- Stays crunchy: raw cauliflower holds its bite in the dressing for days.
- Serves 8: a big bowl for a party or a week of lunches.
Ingredient Notes
Cauliflower: One head, cut into small florets. Small pieces soak up more of the dressing and are easier to eat with a fork. Wash and dry the florets well, because water left on them dilutes the vinaigrette.
Roasted red peppers and banana peppers: Both from a jar, drained. The roasted peppers add sweetness and color, and the banana pepper rings add a mild, tangy heat. Drain them but do not rinse them; a little of their brine adds flavor.
Olives: Black olives are mild and friendly for a crowd, while Kalamata olives are saltier and bolder. I use Kalamata when I am making it for myself and black olives for a party.
Red onion and parsley: Half a small red onion, diced fine, and fresh parsley for a bright, fresh finish.
Dressing: A simple Parmesan vinaigrette made right in the serving bowl, so there is one less dish to wash. The mustard helps the oil and vinegar stay mixed, and the Parmesan adds a salty, savory depth.
More recipes you might like
Ingredients
- 1 head cauliflower, cut into small florets
- 3/4 cup jarred roasted red peppers, drained and sliced
- 3/4 cup jarred banana pepper rings, drained
- 1/2 cup black or Kalamata olives, sliced
- 1/2 small red onion, diced
- 2 tbsp fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp grated Parmesan cheese
How to Make Marinated Cauliflower Salad
1. Make the dressing. In a large serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper and Parmesan.
2. Add the vegetables. Add the cauliflower, roasted red peppers, banana peppers, olives, red onion and parsley.
3. Toss. Toss thoroughly for 2–3 minutes, until the vegetables are evenly coated with the dressing.
4. Marinate. Cover and refrigerate for at least 30 minutes. For the best flavor, marinate overnight.
5. Serve. Stir well before serving to bring back up any dressing that has settled at the bottom.
The Best Marinade for Cauliflower
Raw cauliflower is dense and mild, so it needs a marinade with plenty of acid and seasoning. A simple vinaigrette is the best choice: oil to coat, vinegar to flavor and slightly soften the florets, mustard to hold it together, and herbs, garlic and cheese to give it character.
Red wine vinegar works especially well here because it is bold enough to stand up to the peppers and olives. The ratio in this recipe, two parts oil to one part vinegar, is a little tangier than a classic vinaigrette, which suits a salad that marinates.
Give it time. The first 30 minutes coat the florets, but an overnight rest lets the dressing work into every crevice. I toss the bowl once or twice while it chills, so the pieces on top get their share of the dressing too.
Tips for Success
Why is my salad watery?
The cauliflower was wet when it went in. Dry the florets well after washing, or let them air-dry on a towel before tossing.
Why is it bland?
The florets were too large or the salad did not marinate long enough. Cut them small and let the salad rest overnight. Taste before serving and add a pinch of salt or a splash of vinegar if needed.
Why did the dressing separate?
Oil and vinegar separate as they sit. That is normal; stir the salad well right before serving.
Variations
- Add protein: toss in chickpeas, diced salami or cubes of provolone.
- More crunch: add sliced celery or diced cucumber.
- Mediterranean: use Kalamata olives, crumbled feta and a squeeze of lemon.
Storage
Keep the salad covered in the refrigerator. USDA FSIS says to use leftovers within 3 to 4 days, and do not leave the salad out for more than 2 hours. The cauliflower stays crunchy, so leftovers hold up well; stir before serving.
What to Serve With It
It goes with grilled chicken, burgers, steak or sandwiches, and it is a great make-ahead side for a buffet. For more cold salads, try pasta salad, layered pasta salad or deviled egg pasta salad. For a green salad, there is spinach salad with warm bacon dressing, and for a party spread, add mini pepper poppers and Asian chicken cranberry salad.
Frequently Asked Questions
What is a good dressing for cauliflower salad?
A tangy vinaigrette with a bold vinegar, Dijon mustard, dried herbs and a little Parmesan. It flavors the raw cauliflower without making it soggy.
Do you cook the cauliflower first?
No. It is used raw, which keeps it crunchy. If you prefer it softer, blanch the florets in boiling water for a minute, then cool them in ice water and dry them well.
How long should cauliflower marinate?
At least 30 minutes, but overnight gives the best flavor.
Final Notes
Cut the florets small, dry them well and give the salad a night in the fridge. If you have a question or make it, tell me how it turned out in the comments.
Marinated Cauliflower Salad
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 head cauliflower cut into small florets
- 3/4 cup jarred roasted red peppers drained and sliced
- 3/4 cup jarred banana pepper rings drained
- 1/2 cup black or Kalamata olives sliced
- 1/2 small red onion diced
- 2 tbsp fresh parsley chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp grated Parmesan cheese
Instructions
- In a large serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper, and Parmesan.
- Add the cauliflower, roasted red peppers, banana peppers, olives, red onion, and parsley.
- Toss thoroughly for 2–3 minutes, until the vegetables are evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes. For the best flavor, marinate overnight.
- Stir well before serving to redistribute any dressing that has settled at the bottom.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
