Marinated Cauliflower Salad Recipe

Marinated Cauliflower Salad Recipe
Marinated Cauliflower Salad Recipe photo by Taste of Home
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Marinated Cauliflower Salad Recipe

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I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + marinating
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + marinating

Ingredients

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 5 cups fresh cauliflowerets
  • 1/2 cup shredded carrot
  • 1/4 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon dried basil

Directions

In a small saucepan, bring the vinegar, oil and water just to a boil. Meanwhile, place the bay leaf, garlic, salt, pepper and cauliflower in a large heat-proof bowl. Add hot oil mixture; toss to combine. Cover and refrigerate for at least 6 hours or overnight, stirring occasionally.
Add the carrot, onion, parsley and basil; toss to coat. Cover and refrigerate for 2 hours. Discard bay leaf. Serve with a slotted spoon. Yield: 12-16 servings.
Originally published as Marinated Cauliflower Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p21

Nutritional Facts

2/3 cup: 58 calories, 5g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 5 cups fresh cauliflowerets
  • 1/2 cup shredded carrot
  • 1/4 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon dried basil
  1. In a small saucepan, bring the vinegar, oil and water just to a boil. Meanwhile, place the bay leaf, garlic, salt, pepper and cauliflower in a large heat-proof bowl. Add hot oil mixture; toss to combine. Cover and refrigerate for at least 6 hours or overnight, stirring occasionally.
  2. Add the carrot, onion, parsley and basil; toss to coat. Cover and refrigerate for 2 hours. Discard bay leaf. Serve with a slotted spoon. Yield: 12-16 servings.
Originally published as Marinated Cauliflower Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p21

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