Description

A refreshing and zesty Sicilian Cauliflower Salad, packed with Mediterranean flavors and vibrant textures. Perfect as a light lunch or a delicious side for any meal.

Ingredients

Scale

1 medium cauliflower, cut into florets (serves 6-8)
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/3 cup pitted Kalamata olives, halved
1/4 cup capers, rinsed and drained
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 3 minutes until just tender. Drain and rinse with cold water to stop cooking and keep crisp.
In a large bowl, mix together cherry tomatoes, red onion, olives, and capers. Add the cooled cauliflower and gently toss to combine.
In a small bowl, whisk olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss until everything is evenly coated.
Stir in chopped parsley. Let the salad rest for at least 15 minutes before serving to allow flavors to develop.

Notes

Don’t overcook the cauliflower—it should stay slightly crisp. Letting the salad sit helps the flavors come together beautifully. For added flavor, toss in red pepper flakes or swap olives with avocado. Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 3 minutes
Category: Salad
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 3g
Sodium: 450mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: cauliflower, salad, Sicilian, Mediterranean, healthy, vegetarian