Sicilian Cauliflower Salad

I fell in love with this vibrant Sicilian cauliflower salad—it’s crisp, zesty, and packed with Mediterranean flavors. The combination of tender cauliflower, briny olives, capers, and bright peppers makes it a refreshing yet satisfying dish.

Why You’ll Love This Recipe

I appreciate recipes that feel effortless yet taste gourmet, and this one does just that. I whip it up in under an hour using simple pantry staples, and it delivers layers of flavor that develop as it sits. It’s perfect as a light lunch, a side dish with grilled meats, or even a make-ahead option for gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large head cauliflower, cut into small florets

• ½ cup extra-virgin olive oil

• ¼ cup red wine vinegar (plus more to taste)

• 2 Tbsp fresh lemon juice (about 1 large lemon)

• 4 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

• ½ large red onion, finely chopped (≈ 1 cup)

• 1 jar (12 oz) roasted red peppers in olive oil, drained & chopped

• ½ cup Kalamata olives, pitted & halved

• 5 sun‑dried tomatoes in olive oil, drained & chopped (≈ ¼ cup)

• ¼ cup capers, drained

• 1 can (15 oz) chickpeas, drained & rinsed

• ¼ cup chopped flat‑leaf parsley

• ½ tsp crushed red pepper flakes
  (Optional: canned tuna, anchovies, pepperoncini.) theguardian.com+10fromachefskitchen.com+10google.com+10filippoberio.com

directions

1. Make the vinaigrette by whisking olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper in a large bowl.

2. Bring salted water to a boil, then blanch the cauliflower florets for about 1 minute. Drain thoroughly.

3. Combine and cool: Transfer hot cauliflower to the vinaigrette and toss to coat; let it cool to room temperature so it marinates.

4. Add remaining ingredients: Stir in red onion, roasted peppers, olives, sun-dried tomatoes, capers, chickpeas, parsley, and red pepper flakes.

5. Adjust seasoning with salt, pepper, more vinegar or lemon juice if desired. fromachefskitchen.com+1google.com+1

Servings and timing

• Servings: About 6

• Prep Time: ~20 minutes

• Cook Time: ~10 minutes

• Marinating Time: ~30 minutes (letting the salad sit enhances flavor)

• Total Time: ~1 hour en.wikipedia.org+13fromachefskitchen.com+13facebook.com+13

Variations

• Boost it with canned tuna or anchovies for extra protein.

• Spice it up by adding pepperoncini or cherry peppers.

• Swap chickpeas for white beans or add pine nuts/almonds for crunch.

• Try substituting sun‑dried tomatoes with fresh tomatoes (as some versions suggest) theguardian.comfromachefskitchen.com+1ouritaliantable.com+1.

storage/reheating

I store this salad in an airtight container in the fridge for up to 3–4 days. I always give it a good stir before serving to redistribute any absorbed vinaigrette. It’s best enjoyed chilled or at room temperature—no reheating needed.

FAQs

How long can I store this salad?

I usually keep it in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious.

Can I prep it the night before?

Absolutely! I sometimes marinate the cauliflower early and add the other ingredients closer to serving time for best freshness.

Can I serve it warm?

Yes, if I’m eager, I serve it shortly after assembling while the cauliflower is still slightly warm. Otherwise, I chill it—it’s equally tasty cold.

Is it gluten-free?

Yes, it’s naturally gluten-free—just check that your roasted red peppers and sun-dried tomatoes don’t come with additives containing gluten.

Can I make this vegan?

It already is vegan! If I add anchovies or tuna for variation, I always note they’re optional to keep it plant-based.

Conclusion

I’m glad I discovered this Sicilian cauliflower salad—I love how simple ingredients transform into a dish bursting with texture and flavor. It’s versatile, colorful, and perfect for easy entertaining or a satisfying solo meal. Enjoy every bite!