Mediterranean Marinated Cauliflower Salad brings warm, bright flavors to the table in a simple, homey way. This salad mixes roasted cauliflower with lemon, olive oil, garlic, olives, and feta for a warm, cozy side that feels like a hug after a long day. It’s great when you want a family-friendly dish that travels well to potlucks or sits on the dinner table with mains. If you like crunchy veggie salads, try our apple broccoli cauliflower salad for another easy crowd-pleaser.
Why Make This Recipe
- Quick & Easy: Roast and toss — most work is hands-off while the oven does the job.
- Family Favorite: Mild, tangy, and a little salty from the olives and feta — kids and adults usually dig in.
- Budget-Friendly: Cauliflower, pantry staples, and a few fresh herbs keep costs low.
- Make-Ahead Friendly: Flavors deepen as it rests. Make it in the morning for dinner or take it to gatherings.
This salad stands out because it balances warm roasted edges with bright lemon and herbs. It gives comfort like a warm bowl and satisfaction from fresh, simple ingredients. For another crunchy, fruity mix you might enjoy, see our apple broccoli cauliflower salad.
Ingredients
For the base:
- 1 large head cauliflower, cut into bite-size florets (about 6 cups)
- 2 tablespoons olive oil (extra virgin if you have it)
- Salt and black pepper, to taste
For the marinade/dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 garlic clove, minced
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1 teaspoon red wine vinegar or white wine vinegar
- 1/2 teaspoon honey or maple syrup (optional, balances acidity)
- Salt and pepper to taste
For the mix-ins and garnish:
- 1/3 cup pitted Kalamata or black olives, halved
- 1/3 cup crumbled feta cheese (use dairy-free feta to make vegan)
- 2 tablespoons chopped fresh parsley (or dill)
- 2 tablespoons toasted pine nuts or chopped toasted almonds (optional for crunch)
Notes: Use unsalted olives or rinse salty ones briefly. If your feta is very salty, add less salt to the dressing.
How to Make Mediterranean Marinated Cauliflower Salad
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Mini-tip: A hot oven gives the cauliflower nice brown edges for deeper flavor.
- Toss cauliflower florets with 2 tablespoons olive oil, a good pinch of salt, and a few grinds of black pepper. Spread them in a single layer on the baking sheet.
- Why this matters: Even spacing helps pieces roast evenly instead of steaming.
- Roast for 20–25 minutes, turning once, until florets are golden at the edges and tender when pierced. You want a little crisp on the outside and soft inside.
- Mini-tip: If you like smokier flavor, leave them a minute or two longer but watch closely.
- While the cauliflower roasts, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, vinegar, honey (if using), and a pinch of salt and pepper in a bowl. Taste and adjust acidity or salt.
- Why this matters: A well-balanced dressing lifts the whole salad.
- Remove cauliflower from the oven and place in a large warm bowl. Pour the dressing over the hot cauliflower and toss gently so the warm pieces soak up the flavors.
- Mini-tip: Tossing while warm helps the cauliflower absorb lemon and oil better.
- Add olives, crumbled feta, and half the parsley. Toss lightly and let the salad sit at room temperature for at least 20–30 minutes to marinate. The flavors will mingle and mellow.
- Before serving, sprinkle with remaining parsley and toasted nuts if using. Adjust seasoning with extra lemon or salt if needed.
How to Serve Mediterranean Marinated Cauliflower Salad
- Serve warm or at room temperature on a big platter, garnished with extra parsley and a drizzle of olive oil.
- Pair with grilled chicken, roasted fish, or a simple loaf of crusty bread to soak up the dressing.
- Make it a light main by adding chickpeas or cooked quinoa and a wedge of lemon on the side.
How to Store Mediterranean Marinated Cauliflower Salad
- Fridge: Keep in an airtight container for up to 3–4 days. The salad will keep flavor but soften over time.
- Freezer: Not recommended — freezing changes the texture of cooked cauliflower.
- Reheat: Warm gently in a skillet or microwave for 30–60 seconds if you want it hot, or enjoy chilled. Add a squeeze of fresh lemon before serving to brighten flavors after storage.
Tips to Make Mediterranean Marinated Cauliflower Salad
- Roast until edges turn golden brown for better caramelized flavor.
- Chop cauliflower into similar-sized pieces so everything cooks evenly.
- Use warm cauliflower when you add the dressing so it soaks up flavors faster.
- Taste the dressing before mixing — adjust lemon, salt, or honey to balance it.
- For extra crunch, add toasted nuts or seeds just before serving.
Variation
- Vegan: Skip the feta and add extra toasted nuts or a sprinkle of nutritional yeast for savory depth.
- Mediterranean + Protein: Toss in a can of drained chickpeas or some diced cooked chicken to make it a fuller meal.
FAQs
Can I use raw cauliflower instead of roasting?
Yes. Raw cauliflower gives a crisp, crunchy salad but has a sharper flavor. Toss raw florets with the dressing and let sit at least 30 minutes to soften slightly. Roasting adds warm, caramelized notes you don’t get raw.
How long should I marinate the salad?
At least 20–30 minutes at room temperature is best so the dressing soaks in. For deeper flavor, chill in the fridge for 2–6 hours. Taste before serving and add a splash of lemon if it needs brightening.
Can I make this ahead for a party?
Yes — make it the morning of or the night before. Keep it chilled and bring to room temperature before serving. If you want crunch, add nuts just before serving.
Conclusion
This Mediterranean Marinated Cauliflower Salad feels like a cozy, bright side that’s simple to make and full of homey flavor. The warm, roasted cauliflower picks up lemon, garlic, and herbs so every bite is tangy, soft inside, and a little crisp at the edges. I hope it becomes one of your go-to family dishes for weeknights and weekend gatherings. If you want more ideas and a similar recipe, check out Mediterranean Cauliflower Salad – Veggies Save The Day. Please leave a comment and a star rating below — what twist did you try? Let us know below!
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Mediterranean Marinated Cauliflower Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy, bright salad featuring roasted cauliflower mixed with flavorful dressing, olives, and feta, perfect for potlucks or family dinners.
Ingredients
- 1 large head cauliflower, cut into bite-size florets (about 6 cups)
- 2 tablespoons olive oil (extra virgin if available)
- Salt and black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 garlic clove, minced
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1 teaspoon red wine vinegar or white wine vinegar
- 1/2 teaspoon honey or maple syrup (optional)
- 1/3 cup pitted Kalamata or black olives, halved
- 1/3 cup crumbled feta cheese (or dairy-free feta for vegan)
- 2 tablespoons chopped fresh parsley (or dill)
- 2 tablespoons toasted pine nuts or chopped toasted almonds (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper.
- Spread cauliflower in a single layer on the baking sheet and roast for 20-25 minutes until golden and tender.
- While roasting, whisk together olive oil, lemon juice, garlic, oregano, vinegar, honey (if using), salt, and pepper in a bowl.
- Remove cauliflower from the oven and place in a large bowl. Pour the dressing over and toss gently.
- Add olives, crumbled feta, and half the parsley; toss lightly and let sit at room temperature for at least 20-30 minutes to marinate.
- Before serving, sprinkle with remaining parsley and toasted nuts if using. Adjust seasoning if needed.
Notes
Use unsalted olives or rinse salty ones briefly. If feta is salty, reduce added salt to the dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg