Why You’ll Love This Recipe
Sicilian Cauliflower Salad is a vibrant and tangy dish that showcases the bold flavors of Mediterranean cuisine. With crisp-tender cauliflower, briny olives, sweet raisins, and a zesty vinaigrette, this salad offers a refreshing blend of textures and tastes. It’s perfect as a side dish, light lunch, or addition to any antipasto spread.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cauliflower floretsred onion (thinly sliced)Kalamata or green olives (sliced)capersraisinsfresh parsley (chopped)red wine vinegarolive oilsalt and peppercrushed red pepper flakes (optional)pine nuts or toasted almonds (optional)
directions
Bring a large pot of salted water to a boil and blanch cauliflower florets for 2-3 minutes until just tender. Drain and rinse with cold water.
In a large bowl, combine cauliflower, red onion, olives, capers, raisins, and chopped parsley.
In a small bowl, whisk together red wine vinegar, olive oil, salt, pepper, and red pepper flakes if using.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for at least 30 minutes at room temperature or refrigerate for deeper flavor.
Top with pine nuts or toasted almonds just before serving if desired.
Servings and timing
This recipe serves 4-6.Preparation time: 15 minutesChilling time: 30 minutesTotal time: 45 minutes
Variations
Add chopped celery or cherry tomatoes for more crunch and color.
Use golden raisins or currants for a different sweetness.
Incorporate anchovy fillets for added umami.
Swap vinegar with lemon juice for a citrusy twist.
Add cooked chickpeas for a protein boost.
storage/reheating
Store in an airtight container in the fridge for up to 3 days.Best served chilled or at room temperature.No reheating necessary, as it’s meant to be a cold salad.
FAQs
Can I use frozen cauliflower?
Fresh is best for texture, but thawed frozen cauliflower can be used in a pinch.
Is this salad vegan?
Yes, it’s naturally vegan and gluten-free.
Do I have to blanch the cauliflower?
Blanching softens it slightly and enhances color, but raw cauliflower can also be used.
What can I serve this with?
Grilled meats, fish, or as part of a Mediterranean mezze platter.
Can I make it ahead?
Yes, it actually tastes better after sitting, making it ideal for prep.
Can I omit capers or olives?
Yes, but they add important briny contrast—consider replacing with chopped pickles.
Conclusion
Sicilian Cauliflower Salad is a refreshing, bold-flavored dish that captures the essence of Mediterranean cuisine. Its mix of sweet, salty, and tangy elements makes it an irresistible companion to a variety of meals or a standout on its own.
Print
Sicilian Cauliflower Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salad / Side Dish
- Method: Blanching & Marinating
- Cuisine: Italian (Sicilian)
- Diet: Vegetarian
Description
A vibrant Sicilian-style cauliflower salad dressed with a lemon‑garlic vinaigrette, loaded with olives, capers, sun‑dried tomatoes and chickpeas—refreshing yet hearty.
Ingredients
- 1/2 cup extra‑virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp fresh lemon juice (≈1 large lemon)
- 4 cloves garlic, minced
- Salt & pepper, to taste
- 1 large head cauliflower, cut into small florets (≈7–8 cups)
- 1/2 large red onion, finely chopped (≈1 cup)
- 1 jar (12 oz) roasted red peppers, drained & chopped
- 1/2 cup pitted Kalamata olives, halved
- 5 sun‑dried tomatoes in oil, drained & chopped (≈1/4 cup)
- 1/4 cup capers, drained
- 1 can (15 oz) chickpeas, drained & rinsed
- 1/4 cup chopped flat‑leaf parsley
- 1/2 tsp crushed red pepper flakes
Instructions
- Whisk olive oil, red wine vinegar, lemon juice, garlic, salt & pepper in a large bowl.
- Bring a large pot of salted water to a boil.
- Blanch cauliflower florets 1 minute; drain thoroughly.
- Toss hot cauliflower with the vinaigrette; let cool to room temp.
- Add red onion, roasted red peppers, olives, sun‑dried tomatoes, capers, chickpeas, parsley & red pepper flakes.
- Toss to combine. Adjust seasoning with salt, pepper or extra vinegar/lemon.
- Refrigerate if making ahead; stir before serving.
Notes
- Make‑ahead: Keeps 3–4 days refrigerated. Stir before serving.
- Additions: canned tuna, anchovies, pepperoncini or cherry peppers.
Nutrition
- Serving Size: 1 serving (≈1 cup)
- Calories: 229 kcal
- Sugar: 3 g
- Sodium: 434 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
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