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Crispy golden Mexican Bunuelos recipe with cinnamon sugar coating stacked on a plate with cinnamon sticks

Mediterranean Marinated Cauliflower Salad Side

Blanched cauliflower florets marinated in a tangy lemon and olive oil dressing with cherry tomatoes, olives, and red onion, topped with feta and fresh parsley. A make-ahead cold side dish that improves with time.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 2 hours 23 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower, cut into small florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 whole red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large Pot
  • Colander
  • Mixing bowls

Method
 

  1. Blanch cauliflower florets for 2 to 3 minutes, then plunge into an ice bath and drain thoroughly.
  2. Whisk olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper together.
  3. Combine cauliflower, tomatoes, olives, and onion, then toss with the marinade.
  4. Refrigerate covered for at least 2 hours, ideally overnight.
  5. Top with feta and fresh parsley just before serving.

Notes

  • Do not overcook the cauliflower, it should stay slightly firm after blanching.
  • Dry the florets thoroughly to avoid a watery marinade.
  • Add feta and parsley just before serving for the best texture.
  • Does not freeze well, best stored in the refrigerator for up to 5 days.