Marinated Cauliflower with Vegetables (Print Version)
# Ingredients:
→ Cauliflower
01 -
1 pound cauliflower, stems removed, cored, and cut into florets
02 -
1 tablespoon sea salt for boiling water
→ Marinade
03 -
1/3 cup lemon juice
04 -
1 teaspoon dried oregano
05 -
1 teaspoon dried mint
06 -
1 teaspoon sumac
07 -
1/4 teaspoon granulated garlic powder
08 -
1/2 teaspoon sea salt
09 -
1/2 teaspoon cracked black pepper
10 -
1/2 cup extra virgin olive oil
11 -
3 green onions, thinly sliced
→ Vegetables
12 -
3/4 cup diced red bell pepper
13 -
1 cup diced purple cabbage
14 -
1 large English cucumber, diced
15 -
1 cup chopped fresh parsley, stems excluded
# Instructions:
01 -
Remove the leaves and stems from the cauliflower head. Cut the cauliflower into small florets using a sharp knife. Bring a large pot of salted water to a boil.
02 -
Add the cauliflower florets to the boiling water and cook for 5-8 minutes until tender but still slightly firm. Drain and set aside.
03 -
In a mixing bowl, combine lemon juice, oregano, mint, sumac, granulated garlic, salt, and pepper. Whisk until blended. Gradually add extra virgin olive oil while whisking to form a smooth dressing. Stir in sliced green onions.
04 -
Place the cooked cauliflower florets in a bowl or ziplock bag. Pour the marinade over the florets and toss to coat. Cover and refrigerate for at least 60 minutes or up to 24 hours.
05 -
Remove the marinated cauliflower from the refrigerator. Add diced red bell pepper, cabbage, cucumber, and chopped parsley. Toss to combine. Adjust seasoning if needed and serve chilled.
# Notes:
01 -
Do not overcook the cauliflower; it should remain slightly crunchy.
02 -
Marinating the cauliflower overnight enhances the flavors.