Description
This vibrant Sicilian Cauliflower Salad combines tender-crisp cauliflower florets with a zesty dressing of olive oil, red wine vinegar, and lemon juice, accented by tangy green olives, capers, sun-dried tomatoes, toasted pine nuts, and fresh parsley. Served chilled or at room temperature, it’s a flavorful, healthy vegan and gluten-free side dish perfect for Mediterranean-inspired meals.
Ingredients
Scale
Salad
- 1 medium head of cauliflower, cut into small florets
- 1/4 cup chopped fresh parsley
- 1/3 cup chopped green olives
- 1/4 cup capers, rinsed and drained
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup toasted pine nuts
- 1/4 cup finely diced red onion
- Optional: pinch of crushed red pepper flakes for heat
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Blanch Cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 2 to 3 minutes until just tender but still crisp.
- Shock Cauliflower: Drain the cooked cauliflower and immediately transfer it to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly and pat dry with a clean towel.
- Prepare Dressing: In a large bowl, whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Combine Ingredients: Add the blanched cauliflower, chopped parsley, green olives, capers, sun-dried tomatoes, toasted pine nuts, and red onion to the dressing bowl.
- Toss Salad: Gently toss all ingredients together until the cauliflower and mix-ins are evenly coated with the dressing.
- Rest & Serve: Let the salad rest for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature for best taste.
Notes
- This salad tastes even better the next day as the flavors develop further.
- You can substitute almonds for pine nuts if preferred.
- For a low-sodium option, reduce the amount of capers and olives.
