Lemon Marinated Fioretto on a white plate over a red plate.

Lemon Marinated Fioretto Salad

Light, crisp, sweet, tangy -- this lovely vegan salad will wow your palate as an appetizer or entrée.

*Serves 4 as an appetizer and 2 as an entrée.

Course Appetizer, Main Course, Salad
Cuisine American
Prep Time 3 hours 10 minutes
Marinating Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 167 kcal
Author Valentina K. Wein


  • 2/3 cup lemon juice, freshly squeezed
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon garlic, minced
  • 2 teaspoons granulated sugar
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon chile paste (I like Samabl Oelek)
  • 1/2 teaspoon salt
  • a few turns freshly ground black pepper
  • 1/2 pound Fioretto (flowering cauliflower), washed and dried
  • 2 cups micro greens, washed and dried
  • 3/4 cup red bell pepper, small dice
  • 3 tablespoons yellow onion, small dice


  1. In a medium-sized mixing bowl, whisk the lemon juice with the olive oil, garlic, sugar, mustard, chile paste and salt.  Pour this into a large, zip-lock bag and add the Fioretto. (If the Fioretto isn't already in bite-sized pieces, you can slice the florets lengthwise, in half or in fourths.) Remove the air form the bag, seal it, and move the Fioretto around to be sure it's all well coated.  Let it marinate in the refrigerator for at least 3 hours and up to overnight.

  2. Drain the marinated Fioretto, SAVING the marinade.  Then, in a large mixing bowl, combine it with the micro greens, bell pepper and onion.  Add as much of the marinade back as desired, and save the rest for another time.

  3. Serve!