Description
A vibrant Sicilian cauliflower salad featuring tender cauliflower tossed with olives, capers, red onion, and a bright lemon vinaigrette. This refreshing Mediterranean dish is perfect as a side or light main course.
Ingredients
- 1 large head cauliflower, cut into florets
- 1/4 cup red onion, thinly sliced
- 1/3 cup green olives, sliced
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–7 minutes until tender but still firm.
- Drain the cauliflower and transfer to a large bowl. Allow it to cool slightly.
- Add the sliced red onion, olives, capers, and chopped parsley to the bowl with the cauliflower.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.
Notes
- For extra flavor, add toasted pine nuts or raisins.
- This salad can be made ahead and refrigerated for up to 2 days.
- Serve as a side dish with grilled vegetables or crusty bread.
- If you prefer softer cauliflower, steam instead of boiling.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
