Prep the cauliflower: If you like a crisp bite, leave the florets large and toss them with a pinch of salt and a teaspoon of olive oil. If you prefer a softer texture, you can roast them briefly for 12–15 minutes at 425°F (220°C) until the edges are lightly golden and caramelized.
Chop the add-ins: Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and slice the olives. Rinse the onion if you’re sensitive to sharpness.
Make the dressing: In a small bowl, whisk together lemon juice, minced garlic, oregano, salt, and pepper. Gradually whisk in the olive oil until emulsified and glossy. Taste and adjust with more lemon or salt if needed.
Assemble: In a large bowl, combine the cauliflower with cucumber, tomatoes, onion, olives, chickpeas, feta, and herbs. Pour the dressing over and toss gently to coat all the ingredients without mushing the cauliflower.
Rest and serve: Let the salad sit for 15–20 minutes to let flavors mingle, or refrigerate for up to 2 hours. Serve at room temperature or chilled, with a final squeeze of lemon if desired.
Notes
Bright, crunchy Mediterranean Cauliflower Salad with olives, feta, chickpeas, and a zesty lemon-garlic dressing. Quick, versatile, and perfect for weeknights, picnics, or meal prep.
