Easy Cauliflower Salad
Easy Cauliflower Salad is a deliciously light tasting salad made with tender cauliflower florets, a lemon-vinaigrette, fresh parsley and ripe black olives. An old family recipe, and one we have been making for years! This salad is super quick and easy to make once you cord and chop the cauliflower. It’s a fantastic low calorie and low carb dish your family and friends will love!
The key flavors in this cauliflower salad is the marinade. We make it fresh with lemon juice, a touch of garlic, and extra-virgin olive oil. Then we allow the salad to marinate for a while until all the flavors infuse into the cauliflower, making this salad taste amazing and refreshing. So light, it’s even addicting!
It’s even better when served the next day.
We all know how cauliflower is really good for you. It’s known to be one of the super-foods these days, and one that helps fight disease and cancer. Cauliflower is low in fat, high in fiber, and high in Vitamin C and folate. It makes this an ideal salad to promote good health. We hope you will enjoy this one as much as we do!
Have a great day!
Here’s a quick tip: Try not to over cook the cauliflower, it can get mushy very quickly and change the texture as a salad. This salad can be made 2 days ahead and it’s always best served chilled.
Easy Cauliflower Salad
- 1 cauliflower, small or medium size- cored and chopped
- 1 garlic clove- minced
- 1/4 cup of extra virgin olive oil
- 1 + 1/2 fresh lemons- squeezed
- 1 Tbsp. chopped fresh parsley
- pinch crushed red pepper flakes
- 3/4 cup pitted ripe black olives -sliced
- salt and pepper to taste
Wash cauliflower, cored and chop into chunks.
In a large pot with 1 inch of water, add the cauliflower chunks and cover.
Bring to a boil and cook for about 2 to 3 minutes. Drain. Return to the stove.
Remain covered and allow the cauliflower to steam for 3 minutes more, or until they are tender. Poke with a fork to check for a desired tenderness.
Remove and place directly into a salad bowl.
Add all the ingredients and gently toss to mix well. Add salt and pepper to taste.
Refrigerate for 1 to 2 hours, allowing to marinate, then serve.
Salad is even better when you marinate over night. Best served chilled.
Serves 6 to 8
