I’m sure I’ve told you guys many times that I prefer veggies to fruit. I eat a lot of veggies but the problem is that I don’t eat a huge variety of them. I buy huge bags of spinach, carrots, and frozen broccoli each week because I know those will never go to waste but I very rarely buy anything else. I just never know what to do with most veggies so I’ll buy squash, for example, and then it will sit in my fridge for 2 weeks before I finally toss it.

Well I’m trying to change my ways. I bought some cauliflower and made this Marinated Cauliflower Salad thinking that it would be nice to have a cold salad ready to go in the fridge. That way I could throw it on top of some spinach or make it a side dish for dinner without having to fuss with it. And it was perfect for that! I even tossed a couple spoonfuls of it into an omelet one day when I was too lazy to defrost broccoli – it was delicious!

This would be perfect to take to a cookout as a healthier alternative to potato or pasta salad!

One year ago: Baked French Toast with Pralines

Marinated Cauliflower Salad

about 4 servings

from Vegetarian Times


3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon olive oil
2 cups bite-sized cauliflower florets
1 small red bell pepper, diced
2 tablespoons chopped fresh parsley
1/4 cup Parmesan, grated
salt and pepper, to taste


  1. In a large bowl, whisk together lemon juice, dijon mustard, garlic, and olive oil. Add cauliflower and toss to make sure all the cauliflower is coated. Refrigerate at least 4 hours, stirring once or twice.
  2. Toss in bell pepper, parsley, and Parmesan; stir together. Taste and add salt & pepper to taste.



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