Bring a large pot of salted water to a boil. Carefully add the cauliflower florets and blanch them for 1–2 minutes until bright white and slightly tender but still crisp. Then, using a slotted spoon, transfer the florets into a bowl of ice water to halt the cooking process and preserve that beautiful crunch.

Once the cauliflower is cooled, thoroughly drain it in a colander and gently pat dry with paper towels. Removing excess moisture is crucial for preventing your Mediterranean Marinated Cauliflower Salad Side from becoming watery.

In a large mixing bowl, combine the blanched cauliflower, halved cherry tomatoes, thinly sliced red onion, black olives, green olives, and chopped parsley. Gently toss these vibrant ingredients together until evenly mixed.

In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper until smooth and emulsified.

Drizzle the prepared dressing over your colorful vegetable mixture in the mixing bowl. With gentle, folding motions, toss the salad again to ensure every bite is deliciously coated with the zesty marinade.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully.

Before serving, give the salad one last gentle toss to combine any dressing that may have settled. Taste and adjust the seasoning if necessary.