Description
This vibrant Sicilian Cauliflower Salad features crisp cauliflower florets tossed with tangy olives, capers, red onion, and a zesty Mediterranean dressing. It’s light, refreshing, and ready in just 20 minutes.
Ingredients
- 1 medium head of cauliflower, cut into florets
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup green olives, pitted and chopped
- 2 tablespoons capers, drained
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped (optional)
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add cauliflower florets and cook for 2–3 minutes until slightly tender. Drain, rinse under cold water, and pat dry.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.
- In a large bowl, combine cauliflower, olives, capers, red onion, tomatoes, parsley, and basil if using.
- Pour dressing over the salad and toss gently to coat evenly. Let rest for 10–15 minutes at room temperature.
- Serve chilled or at room temperature. Leftovers can be stored in the fridge for up to two days.
Notes
- Add chickpeas or quinoa for extra protein.
- Roasted red peppers or toasted pine nuts enhance texture.
- Swap parsley with arugula or add avocado for creaminess.
- Feta cheese makes it a more savory dish.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
