The whole family loved this recipe (even my 6 year old). We have been following the Forks Over Knives diet recommendations, so I just left out the olive oil and it was never missed.
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad for a rich meal. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
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Credit: Todd Coleman
INGREDIENTS
2 cups thinly sliced cauliflower½ cup chopped kalamata olives
⅓ cup chopped roasted red bell peppers
⅓ cup finely chopped scallions
¼ cup olive oil
3 tbsp. fresh lemon juice
1 tsp. marjoram, minced
1 tsp. oregano, minced
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Toss all ingredients in a bowl; let sit for 20 minutes to blend flavors.Ratings & Reviews (3)
Very refreshing. I am happy to find recipes that use raw cauliflower. Good with green salad olives, too (since I didn't have any calamatas.
I have made this salad many times. It's very easy to prepare and all the ingredients are readily available. The flavors blends well. It is light, crisp colorful and crunchy!
Marinated Cauliflower Salad
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