Description
A refreshing and flavorful Sicilian Cauliflower Salad that combines tender cauliflower florets with briny olives, tangy sun-dried tomatoes, and zesty capers, all tossed in a simple yet vibrant dressing.
Ingredients
Scale
Cauliflower Salad:
- 1 medium head of cauliflower, cut into small florets
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- â…“ cup green olives, sliced
- â…“ cup sun-dried tomatoes, chopped
- 2 tablespoons capers, rinsed and drained
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Blanch the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 2–3 minutes until slightly tender. Drain and rinse with cold water.
- Prepare the Dressing: In a large bowl, whisk together olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper.
- Combine Ingredients: Add cauliflower, olives, sun-dried tomatoes, capers, red onion, and parsley to the dressing. Toss to coat.
- Chill and Serve: Refrigerate for at least 30 minutes. Garnish with pine nuts before serving if desired.
Notes
- This salad tastes even better the next day.
- Add chickpeas or provolone cheese for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (with light blanching)
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
