Ingredients
The Salad Base:
1 medium head of cauliflower, cut into bite-sized florets
1 cup cherry tomatoes, halved
½ cup Kalamata or oil-cured black olives, pitted
½ medium red onion, very thinly sliced
¼ cup fresh flat-leaf parsley, chopped
¼ cup crumbled cheese (Feta, Ricotta Salata, or Goat cheese)
The Zesty Lemon Dressing:
3 tbsp extra virgin olive oil
Juice and zest of 1 large lemon
1 clove garlic, finely minced
1 tsp dried oregano
Salt and freshly cracked black pepper, to taste
Directions
Step 1: Prep the Cauliflower
Bring a large pot of salted water to a boil. Add the cauliflower florets and steam or blanch them for just 3 to 4 minutes. You want them tender enough to pierce with a fork, but still firm with a distinct crunch—don’t let them get mushy! Drain immediately and plunge them into a bowl of ice water to stop the cooking process. Pat them completely dry.
Step 2: Whisk the Dressing
In a small bowl or mason jar, combine the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified.
Step 3: Toss the Salad
In a large mixing bowl, combine the cooled, dry cauliflower florets, halved cherry tomatoes, black olives, and thinly sliced red onion. Pour the zesty lemon dressing over the top and toss gently until all the vegetables are beautifully coated.
Step 4: Garnish and Chill
Garnish the salad with the fresh chopped parsley and the crumbled cheese.
Step 5: Serve
While you can eat it right away, this salad tastes even better if you let it marinate in the refrigerator for at least 30 minutes before serving. The cauliflower absorbs the lemon and garlic dressing, making every bite incredibly flavorful. Enjoy!