Description

This Marinated Cauliflower Salad is a vibrant and flavorful dish featuring tender cauliflower florets combined with tangy olives, zesty banana pepper rings, crisp red bell pepper, and fresh red onion. Tossed in a zesty Italian-inspired dressing with Parmesan cheese, this salad is perfect as a refreshing side or light main dish. It requires no cooking and is best enjoyed after marinating to meld the flavors together.

Ingredients

Scale

Dressing

½ cup olive oil
¼ cup red wine vinegar
1 tsp Dijon mustard
¼ tsp garlic powder
1 Tbsp Italian seasoning
½ tsp salt
¼ tsp freshly cracked black pepper
2 Tbsp grated Parmesan cheese

Salad

1 head cauliflower, chopped into small florets
1 (2.25 oz) can sliced black olives, drained
½ (12 oz) jar banana pepper rings, drained
1 red bell pepper, chopped
⅓ cup diced red onion
2 Tbsp chopped fresh parsley

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Instructions

Prepare the dressing. In a jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, freshly cracked black pepper, and grated Parmesan cheese. Whisk or shake vigorously until the ingredients are well emulsified and evenly blended. Set aside.
Prepare the vegetables. Chop the cauliflower into small bite-sized florets. Add the drained sliced black olives, banana pepper rings, chopped red bell pepper, diced red onion, and chopped fresh parsley to a large mixing bowl with the cauliflower.
Toss with dressing. Pour the prepared dressing over the mixed vegetables. Toss thoroughly to ensure all the salad components are evenly coated with the flavorful dressing.
Marinate the salad. Transfer the salad to the refrigerator and let it marinate for at least 30 minutes. This resting time allows the flavors to meld and the cauliflower to soften slightly, enhancing the overall taste.
Serve. Before serving, stir the salad once more to redistribute the dressing and ensure even flavor throughout. Serve chilled or at room temperature as a refreshing side dish or light entrée.

Notes

For best flavor, allow the salad to marinate overnight if possible.
You can substitute banana pepper rings with pepperoncini or mild pickled peppers for variation.
Add a splash of lemon juice for extra brightness if desired.
This salad keeps well refrigerated for up to 2 days, but fresh parsley should be added just before serving for best freshness.
Use freshly grated Parmesan for the best texture and flavor.