Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
- Step 1: Steam or boil the cauliflower florets until tender-crisp, about 5-7 minutes. Drain well and let cool slightly.
- Step 2: In a large bowl, combine the cooled cauliflower, Kalamata olives, sun-dried tomatoes, red onion, and parsley.
- Step 3: In a small bowl, whisk together the olive oil and lemon juice.
- Step 4: Pour the dressing over the cauliflower mixture and toss gently to coat.
- Step 5: Sprinkle with crumbled feta cheese.
- Step 6: Serve immediately or chill for later. Taste and adjust seasonings as needed.
Notes
- This salad is best enjoyed within 2-3 days, stored in an airtight container in the refrigerator to maintain the cauliflower's crisp texture.
- While this salad isn't meant to be reheated, allow it to come to room temperature for about 15 minutes before serving to enhance the flavors.
- Serve this vibrant salad as a light lunch, a flavorful side dish with grilled chicken or fish, or even as a unique topping for toasted pita bread.
- For an extra layer of flavor, lightly toast the cauliflower florets in a dry skillet after steaming to add a nutty char.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American