Description

Experience the fresh and vibrant flavors of Sicily with this Sicilian Cauliflower Salad. Featuring tender blanched cauliflower florets combined with a tangy dressing of olive oil, red wine vinegar, and lemon juice, this salad is elevated with savory capers, briny Kalamata olives, aromatic fresh herbs, crunchy pine nuts, and sweet sun-dried tomatoes. Perfectly chilled and bursting with Mediterranean goodness, this salad makes a refreshing and healthy side dish that’s both vegan and gluten-free.

Ingredients

Scale

Main Ingredients

1 medium head cauliflower (cut into small florets)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons capers (drained)
1/3 cup Kalamata olives (pitted and sliced)
1/4 cup chopped fresh parsley
1/4 cup chopped celery
1/4 cup diced red onion
1/4 cup toasted pine nuts
1/4 cup sun-dried tomatoes (chopped)
Salt and black pepper to taste

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Instructions

Blanch Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook them for 2 to 3 minutes until they are just tender yet retain a crisp texture.
Shock in Ice Water: Immediately drain the cauliflower and transfer it to a bowl filled with ice water to halt the cooking process. After a few minutes, drain and pat the florets dry with a clean towel to remove excess moisture.
Prepare Dressing: In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, salt, and black pepper until the dressing is well emulsified.
Combine Salad Ingredients: Add the blanched and dried cauliflower florets to the dressing bowl. Then incorporate the drained capers, sliced Kalamata olives, chopped fresh parsley, celery, diced red onion, toasted pine nuts, and chopped sun-dried tomatoes.
Toss and Chill: Gently toss all ingredients until evenly coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Serve: Enjoy the salad chilled or at room temperature as a refreshing and healthy side that complements Mediterranean-inspired meals.

Notes

For an extra burst of umami, stir in some finely chopped anchovies.
Add a pinch of crushed red pepper flakes to give the salad a gentle spicy kick.
This salad tastes even better when made a day ahead, allowing the flavors to deepen.
Make sure to pat the cauliflower completely dry after blanching to avoid diluting the dressing.