Vegetable Marinade
Submitted by quteecook
Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
12 hrsCauliflower, sliced cucumber, and tomato wedges soak overnight in a white wine, lemon, and garlic vinaigrette until every piece is tangy, bright, and full of flavor. Served cold in crisp lettuce cups, this is a make-ahead side dish built for summer barbecues and buffets.
The 12-hour minimum soak is what makes this work. The cauliflower absorbs the marinade deeply, the cucumber softens just slightly, and the tomato releases juices that enrich the dressing. Anything less than 12 hours and the cauliflower stays bland in the center.
Stirring occasionally during the marinating time ensures every piece gets equal time submerged in the dressing.
Kitchen Tips
- Cook the frozen cauliflower just until tender, not mushy. It needs to hold its shape through 12-24 hours in the marinade.
- Chill the cooked cauliflower completely before combining with the other vegetables. Warm cauliflower wilts the cucumber and tomato.
- Don’t marinate longer than 24 hours. The vegetables start breaking down and the texture goes soft.
- Drain slightly before serving in the lettuce cups so they’re not swimming in liquid.
Ingredients
Directions
Cook cauliflower as directed on package; drain and refrigerate until chilled.
Place cauliflower, cucumber and tomato in bowl.
Mix oil, wine, lemon juice, salt, pepper and garlic salt; pour over vegetables.
Cover and refrigerate, stirring occasionally, at least 12 hours but no longer than 24 hours.
Serve in lettuce cups.
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