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
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- 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