Ingredients for Low Carb Marinated Cauliflower Salad L C F
- 1 large head cauliflower (cut into bite-sized florets)
- Black Olives
- Bell Pepper
- Onion
- Vegetable Oil
- White Wine Vinegar
- Lemon Juice
- Salt
- 1/2 cup chopped red bell pepper
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How to Make Low Carb Marinated Cauliflower Salad L C F
- In a large bowl, combine 1 large head of cauliflower (cut into bite-sized florets), 1/2 cup Kalamata olives (pitted and halved), 1/2 cup chopped red bell pepper, and 1/4 cup thinly sliced red onion.
- In a separate bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the marinade over the cauliflower and vegetables, tossing gently to coat evenly.
- Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, stirring occasionally to ensure even marination.
- Before serving, taste and adjust seasoning as needed. Garnish with fresh parsley or dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
11g
Carbs
4g
