Zesty Herb-Crusted Cauliflower Salad with Cherry Tomatoes and Olives
Recipe
Ingredients:
1 medium head cauliflower, cut into small florets
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted and halved
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons capers (optional)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and black pepper to taste
Directions:
Bring a large pot of water to a boil. Add the cauliflower florets and blanch for 2-3 minutes until just tender but still crisp. Drain and immediately rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the blanched cauliflower, cherry tomatoes, olives, red onion, parsley, and capers (if using).
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, cumin, salt, and pepper.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Cover the bowl and marinate in the refrigerator for at least 1 hour, preferably overnight, for the best flavor.
Before serving, give it a quick stir and adjust seasonings as needed.
Prep Time: 15 minutes | Cooking Time: 3 minutes | Total Time: 18 minutes
Kcal: 155 kcal | Servings: 4 servings