Ingredients
Scale
- 1 medium head of cauliflower
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup parsley, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
Instructions
- Remove the leaves from the cauliflower and cut it into bite-sized florets.
- Rinse the florets under cold water to remove any grit.
- Pat dry with a clean kitchen towel.
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the cauliflower florets and blanch them for about 3 minutes until they are tender-crisp.
- Drain and immediately plunge them into an ice bath to stop cooking and preserve their vibrant color.
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
- Once cooled, drain the cauliflower from the ice bath and thoroughly dry it with paper towels.
- In a large mixing bowl, toss the cauliflower with cherry tomatoes, cucumber, parsley, and pour over the marinade.
- Stir gently until everything is evenly coated.
- Cover the salad with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
- When ready to serve, give it one last gentle toss before transferring it to a serving bowl.
- Garnish with extra parsley if desired.
Notes
Store leftovers in an airtight container.
Reheat gently to maintain texture.
Serve chilled with fresh herbs.
Marinate longer for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Marinate
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg