Marinated Cauliflower Salad

CoJo

Using fresh ingredients is how I roll.

• 1 head cauliflower, chopped into bite-sized florets

• ¼ cup olive oil

• ¼ cup red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 2 cloves garlic, minced

• ½ teaspoon dried oregano

• Salt and pepper to taste

• ½ cup red bell pepper, diced

• ½ cup green bell pepper, diced

• ¼ cup red onion, finely diced

• ¼ cup fresh parsley, chopped

• ¼ cup black olives, sliced

In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper to make the marinade.

Add the chopped cauliflower florets to the bowl and toss to coat evenly with the marinade.

Cover and refrigerate for at least 1 hour to allow the flavors to meld.

After marinating, add the diced red and green bell peppers, red onion, fresh parsley, and black olives to the cauliflower mixture.

Toss to combine and serve immediately.

Prep Time: 15 minutes (plus 1 hour marinating time)

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