Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sicilian Cauliflower Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Olivia
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x

Description

This Sicilian Cauliflower Salad is a vibrant and tangy dish that’s full of fresh flavors. Featuring crisp cauliflower, briny olives, tangy capers, and zesty lemon, this salad is perfect as a light lunch or a refreshing side dish. It’s a great way to enjoy cauliflower in a bold, Mediterranean-inspired way!


Ingredients

Scale
  • 1 medium head of cauliflower, cut into florets
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/4 cup green olives, pitted and chopped
  • 2 tablespoons capers, drained
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped (optional)

For the dressing:

 

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2-3 minutes, just until slightly tender but still crisp. Drain and rinse under cold water to stop the cooking process. Pat dry with a paper towel or kitchen cloth.

  2. Prepare the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined. Taste and adjust seasoning if necessary.

  3. Assemble the salad: In a large bowl, combine the blanched cauliflower, Kalamata and green olives, capers, red onion, and cherry tomatoes. Add the fresh parsley and basil, if using.

  4. Toss with the dressing: Pour the dressing over the salad and toss to coat evenly. Let the salad sit for 10-15 minutes to allow the flavors to meld together.

  5. Serve: Serve chilled or at room temperature. This salad can be made a few hours in advance to allow the flavors to develop even further.

Notes

  • If you prefer a spicier kick, you can add a pinch of red pepper flakes to the dressing.
  • This salad keeps well in the fridge for 2-3 days, making it a great make-ahead dish.

 

  • You can swap the Kalamata olives for any other variety of olives you prefer, or use a mix of green and black olives for a different flavor profile.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish, Salad
  • Method: Blanching, Tossing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving (based on 6 servings)
  • Calories: 130
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0g