Marinated Cauliflower Salad

Marinated Cauliflower Salad

Makes 8, 1-cup servings. Ready in 30 minutes.

Ingredients for Italian dressing (or may use store-bought of preference)

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons grated Parmesan (optional)

Ingredients for salad

• 1 head of cauliflower
• 12.25-ouce can sliced black olives
• 1/2 12-ounce jar banana pepper rings
• 1 smaller red bell pepper
• 1/3 cup diced red onion
• 2 tablespoons chopped fresh parsley

Add additional vegetables such as cherry tomatoes, shredded carrots, green onions, etc. if desired. Canned beans (rinsed) are also great additions.

Instructions

1. Make the dressing first so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic power, Italian seasoning, salt, pepper and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside. 
2. Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl. 
3. Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with cauliflower.
4. Dice the bell pepper and finely dice the red onion and parsley. Prepare any additional veggies as desired. Add remaining vegetables to the bowl.
5. Pour the prepared dressing over the salad. Toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. The salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir before serving.

Find this recipe and more ideas on the www.budgetbytes.com website.