Description
Sicilian Cauliflower Salad is a vibrant and flavorful Mediterranean dish featuring roasted cauliflower florets combined with fresh cherry tomatoes, Kalamata olives, capers, and aromatic herbs. Tossed in a tangy red wine vinegar and garlic dressing, this salad offers a delightful balance of textures and tastes, perfect as a light lunch or side dish.
Ingredients
Scale
Vegetables and Herbs
- 1 medium head cauliflower, cut into florets
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, pitted and chopped
- 2 tablespoons capers
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional)
Dressing
- 3 tablespoons extra virgin olive oil (divided: 1 tablespoon for roasting, 2 tablespoons for dressing)
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 teaspoon lemon zest
Instructions
- Roast Cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 20-25 minutes, turning halfway through, until the florets are golden and tender.
- Prepare Fresh Ingredients: While the cauliflower roasts, halve the cherry tomatoes, thinly slice the red onion, pit and chop the Kalamata olives, rinse and chop the capers, parsley, and basil (if using) to have everything ready for assembling the salad.
- Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create a flavorful Mediterranean dressing.
- Assemble the Salad: Once the roasted cauliflower has cooled slightly, combine it in a large bowl with the cherry tomatoes, red onion, Kalamata olives, capers, parsley, and basil. Drizzle the prepared dressing over the ingredients and toss gently to evenly coat the salad.
- Finish and Serve: Sprinkle the lemon zest over the salad and give it one last gentle toss. Serve immediately for fresh flavors or refrigerate for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For a vegan and vegetarian-friendly dish, ensure olives and capers are fresh and unsalted if necessary.
- You can add a sprinkle of crumbled feta cheese for extra richness if desired.
- This salad can be served warm, at room temperature, or chilled based on preference.
- To reduce sodium, rinse olives and capers before use.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
