Name: Mediterranean Marinated Cauliflower Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 1/2 cup cherry tomatoes, halved; 1/3 cup pitted Kalamata olives, sliced; 1/4 cup red onion, thinly sliced; 1/3 cup crumbled feta cheese; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Let Me Tell You About This Salad (and That Time I Burnt the Garlic)

This Mediterranean Marinated Cauliflower Salad is what I reach for when I crave something bright, crunchy, and—let’s be honest—when I realize the veg drawer is taking on a life of its own again. I still remember the first time I threw this together: I’d just watched one too many cooking shows and tried to impress my partner by making fancy marinated cauliflower… but learned the hard way not to walk away while the garlic’s on the stove (who knew burnt garlic could actually haunt your nostrils?). I fiddled with the dressing, snuck a taste and, well, it was love at first crunch. Anyway, now it’s firmly in my back pocket for BBQs, random Tuesdays, or when my mum’s over and tells me I don’t use enough olive oil. True story.

Why I Make This (So Often It’s Almost a Problem)

This is that salad I whip up when I feel like eating the rainbow but don’t want to fuss—plus, it’s make-ahead friendly. My family always goes back for seconds (maybe even thirds when no one’s looking). It’s crunchy, zesty, and just busy enough with herbs and veggies that you never get bored. And—this is key—it holds up well even if you have to cart it across town or leave it on the counter a bit longer than you meant to. Oh, and cleaning the cauliflower bits that escape all over the counter? I’ve given up. It’s part of the ritual now.

Ingredients (Plus Real-Life Swaps and Little Secrets)

1 medium head of cauliflower, broken into small florets (sometimes I cheat and buy pre-cut if I’m feeling lazy—it’s fine, promise!)
1/2 red onion, thinly sliced (spring onions work a treat, or, like my gran, just whatever’s getting old in the fridge)
1/2 cup cherry tomatoes, halved (if I’m out, diced bell pepper works—definitely not traditional, but tasty)
1/3 cup kalamata olives, pitted and chopped (my friend swears by green olives, but I can’t stop thinking they taste like soap—your call)
1/4 cup chopped fresh parsley (or a handful of mint if you want to jazz it up)
1/4 cup extra-virgin olive oil (I use whatever’s on offer; mum still insists on the fancy-gold-top stuff)
2-3 cloves garlic, minced (or more; who are we kidding?)
Juice of 1 lemon (and sometimes some zest, if I remember)
1.5 teaspoons red wine vinegar (white wine vinegar is okay, and once I used sherry vinegar out of curiosity—it was…interesting)
1 teaspoon dried oregano (fresh if you have it, but honestly I usually don’t)
1/2 teaspoon salt, or to taste
Black pepper, handful of cracks—don’t be shy
A pinch of chilli flakes (definitely optional—my aunt says I’m reckless with spice, so tread carefully)

How I Throw This Together (with Extra Commentary)

Blanch the Cauliflower: Bring a big pot of salted water to a boil, toss in the florets for about 2–3 minutes (not a second more if you want crunch), then drain and rinse under cold water. Don’t worry if they look a bit pale—they’ll perk up in the marinade.
Get the Veg Ready: Toss the cauliflower in a bigish bowl. Add your chopped veggies, olives, and herbs. I usually give it a mix here and sneak a bite—quality control, right?
Whip Up the Marinade: In a little bowl, whisk the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper, and (if you dare) chilli flakes. The first time I did this I used a fork because my whisk was in the dishwasher—works just fine.
Mix It All Together: Pour the marinade over the veggies. Get in there and toss it really well—like, to the bottom of the bowl. Cover and let it sit at least 30 minutes; honestly, 2 hours is better, or overnight if you’re a planner. Sometimes I forget and just eat it right away, but it’s punchier after a rest.

Notes (From Many Happy Mistakes)

Leaving it overnight does wonders; the flavors really become friendly. Tastes sharper—and, somehow, a bit mellower—the next day, if that makes sense.
If the cauliflower feels soggy, honestly, just call it a “rustic dip” and serve with crackers. People will compliment your creativity (or they’re too polite to say something).
Swapping in raw red onion for pickled is nice if you want extra zest. But, word to the wise, it’s pretty strong raw.

Tinker With It (Some Experiments, Not All Winners)

Added roasted red pepper once; thought it’d be a game changer. Not bad, but it got kind of mushy. Maybe skip it or add right before serving if you’re keen.
Sometimes I toss in a bit of crumbled feta—if you like it salty and creamy, you’ll love this twist.
Chickpeas give this a protein boost and make it filling enough for lunch (maybe even dinner if you’re not super hungry).
Tried subbing broccoli for half the cauliflower; honestly, didn’t love the vibe—tasted a bit like a cold stir-fry. But let me know if you discover a broccoli combo that works!

What If You Don’t Have the Right Gear?

Technically you want a big bowl for tossing (bigger than you think), but if not, I just use my biggest saucepan—looks silly, but who cares? A decent knife makes all the difference, but I’ve mangled my way through with a steak knife in a pinch. If even that’s missing, you can always break cauliflower by hand—good stress relief, too.

Mediterranean Marinated Cauliflower Salad

Keeping It Fresh (Not That It Ever Lasts That Long…)

This salad keeps well in the fridge in a covered container for—oh, probably 2-3 days? Though, honestly, it’s usually gone by the next morning in my house. The marinade does its thing as it sits, though the veggies do soften up over time (which some folks prefer—I won’t judge!).

How I Like to Serve It (And My Family’s Odd Habits)

We serve this straight from the bowl at picnics, as a zippy side with grilled salmon, or spooned over greens for a quick lunch. My sister actually puts it in pita bread with a dollop of hummus—game changer, honestly. And if you want to be all fancy, sprinkle some dukkah or toasted nuts on top. Oh, and if it’s BBQ season, I always bring this and a grilled eggplant salad—they play so well together.

Pro Tips (Direct Form the School of Hard Knocks)

I once tried skipping the post-blanch cold rinse… ended up with a hot, steamy salad. Tasted fine, but not what I was after. Always cool it down!
Don’t go nuts with the lemon at first—add more later if you need. Too much, and it takes over the party (though, maybe you like it loud?).
And give it a toss now and then if it’s marinating longer—so everyone gets a good soak, not just the pieces on top.

FAQ (Real Questions, Real Answers… More or Less)

Can I use frozen cauliflower?
Maybe, in a real pickle, but it can get really soggy. If it’s all you have, just roast it briefly to help dry it out.
Do I have to marinate it for hours?
Nope! Half an hour works in a pinch, but the flavor builds up the longer you wait. But I definitely eat it straight away when I can’t help myself.
What’s the best olive oil?
Honestly? Use what you like that’s not too strong. My mum says only go for Greek, but I’ve used Spanish and even the supermarket brand—no disasters so far.
Does it taste better the next day?
I think so, yes! It’s less sharp, more mellow. But some folks (like my brother) insist on eating it right away ‘because it’s crunchier,’ so it’s a toss-up.
Can I use other veggies?
Sure, go wild. I’ve tried carrots, snap peas—just keep them crunchy and not too watery. Zucchini got pretty soft, so probably skip it.
Where do you get your herbs?
Sometimes supermarket, sometimes my neighbor’s garden (shh). If you want to try growing your own, this herb guide is gold.

So, there you go. If you try it, let me know if it becomes your new fridge favorite (or if you have advice for chasing stray cauliflower around the kitchen). Happy tossing!

Mediterranean Marinated Cauliflower Salad: My Go-To Recipe