Mediterranean Cauliflower Salad
Packed with briny Kalamata olives and capers, juicy, sweet tomatoes, and the bright zing of freshly squeezed lemon, this cauliflower salad will bring a burst of Mediterranean sunshine to your plate in no time!
Servings: 4 servings
Ingredients
- 1 medium head cauliflower stems off and cut into bite-sized florets
- 1 cup pitted Kalamata olives halved
- ¾ cup cherry tomatoes halved
- ½ red onion finely chopped
- ⅓ cup fresh Italian parsley leaves
- 2 tablespoons capers drained
- 1 lemon juiced
- ¼ extra virgin olive oil or to taste
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil. Decrease heat to a simmer, add cauliflower, and cook for about 5 minutes (covered), until cauliflower is al dente.
- Add olives, tomatoes, red onion, parsley, capers, lemon, and olive oil. Stir until combined. Add salt and pepper. Serve warm or room temperature.
Notes
- Start with 1/4 cup olive oil and add more if the salad is dry!
Nutrition
Serving: 1serving | Calories: 107kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 697mg | Potassium: 592mg | Fiber: 5g | Sugar: 5g | Vitamin A: 702IU | Vitamin C: 98mg | Calcium: 71mg | Iron: 2mg