Low Carb Marinated Cauliflower Salad L C F
Elevate your salad game with this vibrant and refreshing Low Carb Marinated Cauliflower Salad, a perfect addition to any healthy meal plan! Featuring tender, crisp cauliflower florets paired with juicy cherry tomatoes, crunchy cucumber, and the briny goodness of Kalamata olives, this dish bursts with Mediterranean-inspired flavors. A zesty homemade dressing of olive oil, lemon juice, and red wine vinegar ties it all together, while fresh parsley and crumbled feta cheese deliver an herby and creamy finishing touch. Quick to prepare in just 20 minutes with a brief chilling time, this low-carb, gluten-free salad is as nutritious as it is versatile—serve it as a flavorful side dish or a satisfying light main course. Get ready to savor bold flavors and irresistible textures in every healthy bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 head Cauliflower
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 medium Red bell pepper
- 0.5 cup Kalamata olives
- 0.25 cup Fresh parsley
- 0.5 cup Feta cheese
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the cauliflower into small florets and steam them for 3-5 minutes, or until just tender. Do not overcook—they should retain a slight crunch. Allow the cauliflower to cool completely.
Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion, red bell pepper, and fresh parsley.
In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
In a large mixing bowl, combine the cooled cauliflower florets, cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, and fresh parsley.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Crumble the feta cheese on top and give the salad one final gentle toss.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a refreshing side dish or a light main course.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
