Description
This Sicilian Cauliflower Salad blanches tender-crisp florets and tosses them with briny Kalamata and green olives, tangy capers, juicy cherry tomatoes, red onion, and fresh parsley in a bright red wine vinegar dressing. It is ready in 20 minutes and tastes even more deeply flavored the next day.
Ingredients
FOR THE SALAD
1 medium head cauliflower, cut into small florets (4 to 5 cups)
1/2 cup Kalamata olives, pitted and halved
1/4 cup green olives, pitted and halved
2 tablespoons capers, drained and rinsed well
1/4 cup red onion, very thinly sliced
1 cup cherry tomatoes, halved
1/4 cup fresh flat-leaf parsley, roughly chopped
Small handful fresh basil leaves (optional)
FOR THE DRESSING
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Instructions
1. Bring a large pot of well-salted water to a rolling boil. Add the cauliflower florets and cook for exactly 2 to 3 minutes — they should feel just slightly tender but still snap when bitten. Drain immediately and transfer to a bowl of ice water.
2. Let the florets sit in the ice water for 2 minutes until completely cool. Drain thoroughly in a colander, then spread on a clean kitchen towel and pat as dry as possible.
3. Combine olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, salt, and pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust seasoning.
4. Place the dried cauliflower in a large bowl. Add Kalamata olives, green olives, rinsed capers, red onion, and cherry tomatoes. Pour all the dressing over the top and toss gently until every floret is coated.
5. Scatter fresh parsley and basil over the salad. Toss once more gently. Rest at room temperature for at least 15 minutes before serving — this allows the flavors to meld and the cauliflower to absorb the dressing.
Notes
Blanch cauliflower for no more than 3 minutes — overcooked florets turn mushy and fall apart when tossed.
Pat the blanched cauliflower very dry before dressing — excess water dilutes the dressing and creates a watery, bland result.
Rinse capers well under cold water before adding to control the final salt level.
Make this salad up to 24 hours ahead — it tastes noticeably better the next day. Add fresh herbs right before each serving.
Naturally vegan, dairy-free, gluten-free, and nut-free as written.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish, Appetizer
- Method: Blanching
- Cuisine: Italian, Sicilian