A stressful last week yielded a crazy weekend of pizza, pasta, and wine. It was a well-deserved splurge, but now it’s time to reset my body with Mediterranean Cauliflower Salad.
One of my favorite parts of this dish is you can easily make a big batch of this fabulous goodness and keep it in Tupperware for the perfect lunches for the week.
Mediterranean Cauliflower Salad is loaded with briny Kalamata olives and capers and handfuls of juicy tomatoes. Topped with the bright flavors of freshly squeezed lemon and parsley, this dish brings healthy and happy to the same plate.
Makes: 1 large bowl
1 head cauliflower, stems off and cut into bite-sized pieces
¾ cup cherry tomatoes, halved
1 cup pitted Kalamata olives, halved
½ red onion, finely chopped
1/3 cup fresh Italian parsley leaves (whole)
2 tablespoons capers, drained
1 lemon, juiced
Extra virgin olive oil, to taste
Salt and pepper, to taste
In a large pot, bring water to a boil. Decrease heat to a simmer, add cauliflower, and cook for about 5 minutes, until cauliflower is al dente.
Add tomatoes, olives, red onion, parsley, capers, lemon, and olive oil. Stir until combined. Add salt and pepper. Serve warm or room temperature for yummy results!
The Steps with Video