Ingredients
Method
- Make the dressing first so the flavors can blend. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk well or cover the jar and shake until smooth. Set aside.
- Trim the leaves and thick stem from the cauliflower and discard them. Chop the cauliflower into very small florets, roughly the size of a grape, and place them in a large bowl.
- Drain the sliced black olives well. Take the banana pepper rings out of the jar and let any extra brine drip off before adding them to the bowl with the cauliflower.
- Dice the red bell pepper, then finely dice the red onion and chop the fresh parsley. Add these to the bowl with the cauliflower mixture.
- Pour the dressing over the salad and toss everything until well coated. Cover and refrigerate for at least 30 minutes so the cauliflower soaks up the flavors. Stir again just before serving.
Nutrition
Notes
This is a no-cook recipe; the 30 minutes is inactive chilling time in the fridge.
Use store-bought Italian dressing if you are short on time; about 1/2 cup is the right amount.
For the best flavor, let the salad marinate in the fridge for a few hours or overnight.
This salad keeps well in an airtight container for up to 4 days.
Stir the salad again right before serving to redistribute the dressing.
Serve it chilled or at room temperature alongside grilled chicken, fish, or sandwiches.
If you like more heat, add extra banana pepper rings or a pinch of crushed red pepper flakes.
