Description
A refreshing and flavorful Sicilian Cauliflower Salad featuring tender cauliflower florets, briny Kalamata olives, zesty capers, sweet roasted red peppers, and a tangy dressing. This Mediterranean-inspired salad is perfect as a side dish or light main.
Ingredients
Scale
Main Salad:
- 1 medium head cauliflower, cut into florets
- ½ cup Kalamata olives, pitted and halved
- ¼ cup capers, drained
- ½ cup roasted red peppers, sliced
- ½ small red onion, thinly sliced
- ¼ cup chopped fresh parsley
- ¼ cup toasted pine nuts
- ¼ cup golden raisins (optional)
For the Dressing:
- â…“ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Cook Cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 3–4 minutes until just tender. Drain and rinse with cold water.
- Prepare Salad: In a large bowl, combine cauliflower, olives, capers, roasted red peppers, red onion, parsley, pine nuts, and golden raisins (if using).
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, red pepper flakes, salt, and pepper. Pour over the salad and toss gently.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- This salad tastes even better the next day as the flavors meld.
- Serve with grilled fish, chicken, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Sicilian, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
