Go Back
Overhead view of glistening Marinated Cauliflower Salad with red peppers and parsley in a white ceramic bowl.

Marinated Cauliflower Salad with Herb Vinaigrette

A vibrant, crunchy Marinated Cauliflower Salad featuring raw white cauliflower florets, crisp red peppers, and thin red onions tossed in a glistening, peppery herb vinaigrette. Perfect for healthy meal prep or summer side dishes.
Print Recipe Save Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large head white cauliflower cut into bite-sized florets (approx. 6 cups)
  • 1 medium red bell pepper finely diced
  • 1/2 medium red onion thinly sliced into slivers
  • 1/4 cup fresh parsley finely chopped
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) white wine vinegar
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper freshly cracked for visibility

Equipment

  • 1 Large Ceramic Bowl White ceramic preferred for visual contrast.
  • 1 Whisk To emulsify the dressing.

Method
 

Preparation
  1. Break the cauliflower into very small, bite-sized florets. Dice the red pepper into small cubes and thinly slice the red onion.
  2. In a separate jar, whisk the olive oil, vinegar, salt, and black pepper until fully emulsified and glistening.
  3. Place all vegetables in a large bowl. Pour dressing over them and toss thoroughly to ensure every floret is coated.
  4. Fold in the fresh parsley. Cover and refrigerate for at least 1 hour before serving to allow the flavors to penetrate the cauliflower.

Notes

For the best flavor, let it sit overnight.
Add a pinch of red pepper flakes if you want a spicy kick.