Ingredients
Main Ingredients:
1 medium cauliflower, cut into florets
1 cup cherry tomatoes, halved
½ cup mixed olives (green & black), pitted and sliced
¼ cup red onion, thinly sliced
¼ cup toasted pine nuts or almonds
2 tbsp capers, drained
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
Dressing:
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
½ tsp salt (or to taste)
¼ tsp black pepper
Optional Add-ins:
½ tsp red pepper flakes for heat
¼ cup grated Pecorino or Parmesan cheese (optional)
1 tbsp honey or maple syrup for a touch of sweetness
Instructions
Blanch or Roast the Cauliflower
Option 1: Blanch in boiling salted water for 3 minutes, then drain and rinse with cold water.
Option 2: Roast at 400°F (200°C) for 20 minutes until golden and slightly crispy.
Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
Assemble the Salad
In a large bowl, combine cauliflower, cherry tomatoes, olives, red onion, pine nuts, capers, parsley, and basil.
Toss & Serve
Drizzle the dressing over the salad and toss well. Let sit for at least 10 minutes for flavors to meld.
Garnish with extra parsley and serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (if roasting)
- Category: Side Dish, Salad
- Method: Blanching, Roasting, Tossing
- Cuisine: Sicilian, Mediterranean
- Diet: Vegetarian
Keywords: Sicilian cauliflower salad, Mediterranean cauliflower salad, roasted cauliflower salad, Italian vegetable salad, healthy cauliflower recipe