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–+ servings

Marinated Cauliflower Salad

A crisp, tangy salad made with fresh cauliflower, roasted red peppers, banana peppers, olives, red onion, and Parmesan vinaigrette. It is an easy make-ahead side dish that becomes more flavorful as it chills.
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Prep Time 20 minutes
Cook Time 0 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Course Make-Ahead, No-Cook, Salad, Side Dish, Vegetarian
Cuisine Italian-American
Servings 8
Calories 235 kcal

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

Cutting the cauliflower into small florets helps it absorb the dressing. The salad may be refrigerated overnight before serving.

Nutrition

Calories: 235kcal
Keyword banana peppers, cauliflower salad, marinated vegetables, roasted red peppers, Vinaigrette
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