Marinated Cauliflower Salad (Parve)

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 09/2/19
Marinated Cauliflower Salad

Miri Rotkovitz

Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
184 Calories
14g Fat
14g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 184
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 328mg 14%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Protein 3g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crisp cauliflower and a piquant, parsley-flecked dressing make this a great year-round side dish. Try it with casual deli sandwich meals, at barbecues or picnics, or as a cool, crunchy counterpoint to winter roasts. 

The cauliflower salad would also be a great side for a Shabbat meal. Start with the dairy-free version of roasted carrot, apple, and celery soup. Serve the cool cauliflower as a counterpoint to roasted chicken with baharat, garlic, and mint and a grain-based side dish. For dessert, serve up slices of a moist and delicious chocolate bundt cake, along with coffee. 

Ingredients

  • 1 medium-large cauliflower, cored and broken into small florets
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, peeled, smashed and minced
  • 2 teaspoons sugar
  • 1 teaspoon sea salt or kosher salt
  • 1 teaspoon basil
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 small red pepper, finely chopped
  • 1/2 small onion, finely chopped
  • 2 tablespoons fresh parsley, finely chopped

Steps to Make It

  1. Bring a large pot of generously salted water to a boil. In another large pot, prepare an ice bath with ice cubes covered with cold water.

  2. Place the florets into the boiling water and cook for 3 minutes. With a slotted spoon, remove the florets from the boiling water and transfer to the ice bath. Once the cauliflower has reached room temperature, drain, and place in a large glass jar or bowl.

  3. In another bowl, whisk together the olive oil, vinegar, lemon juice, garlic, sugar, salt, pepper, and basil. Stir in the pepper, onion, and parsley. Pour the marinade over the blanched cauliflower and toss to coat.

  4. Cover and chill for several hours or overnight. The salad will keep, covered in the refrigerator, for 2 to 3 days. Serve chilled, or bring to room temperature before serving. 

Recipe Note: Olive oil may get hard in the refrigerator. Before serving, let the marinated cauliflower sit out at room temperature for 20 minutes, or until the oil returns to a liquid state. Stir before serving.