Citrus-Marinated Cauliflower Salad
Top 8 Allergen-Free
This Citrus-Marinated Cauliflower Salad recipe is from An AIP Holiday Celebration, a free e-book for subscribers at my former website, Autoimmune Wellness. (This is a sneak peek, so go subscribe over there to get freebies like this in your inbox, especially if you’re navigating an autoimmune disease.) I thought you all might like to try this recipe out for a possible addition to your fall menus. It has one of my favorite flavorful foods, kalamata olives.
Citrus-Marinated Cauliflower Salad
Prep time: 20 mins
Marinating time: Overnight
Servings: 6-8
Ingredients
1 large head cauliflower, cut into small florets
¼ cup lemon juice (about three lemons juiced)
Zest of one lemon
¼ cup diced shallots
½ cup kalamata olives, quartered
½ cup olive oil
2 tablespoons chopped fresh parsley
Sea salt, to taste
Instructions
Place cauliflower in a large pot and cover with water, bring to a boil. Boil for 2–3 minutes (cauliflower should be soft, but not mushy), drain and pour into a large mixing bowl.
Whisk together remaining ingredients into dressing. Drizzle dressing over warm cauliflower and stir to combine.
Cover bowl and refrigerate overnight. Serve cold.
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