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Marinated Cauliflower Salad

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

  • Servings: 6
Marinated Cauliflower Salad

Source: Martha Stewart Living, November 2009


  • 1 large head cauliflower (about 2 pounds), cut into small florets
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons brine-packed capers, drained and rinsed
  • 2 tablespoons chopped fresh parsley


  1. Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.

  2. Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.

  3. Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

Cook's Note

Refrigerate up to 1 day.

Reviews (1)

  • beechiegirl1953 7 Nov, 2015

    This cauliflower recipe has been rated three start, yet there are no reviews here and my comment will be the first. Somebody please explain this to me. Makes no sense.

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