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
- 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
-
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.
-
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.
-
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.
-
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.
-
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