Marinated Cauliflower Salad

  • Serves

    serves 4


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.


  • 2 cups thinly sliced cauliflower
  • 12 cup chopped kalamata olives
  • 13 cup chopped roasted red bell peppers
  • 13 cup finely chopped scallions
  • 14 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


Step 1

Toss all ingredients in a bowl; let sit for 20 minutes to blend flavors.

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