Print

Sicilian Cauliflower Salad

Sicilian Cauliflower Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh, tangy, and crunchy salad featuring roasted cauliflower tossed with red onions, capers, olives, anchovies, and fresh parsley. Finished with a zesty lemon-olive oil dressing, this Sicilian-inspired dish is perfect as a side or light main.

Ingredients

• 1 medium head cauliflower, cut into florets

• 1 small red onion, thinly sliced

• 2 tablespoons capers, rinsed

• 1/2 cup mixed olives (such as Kalamata and green olives), pitted and roughly chopped

• 4 anchovy fillets, chopped (optional for a briny flavor)

• 1/4 cup fresh parsley, chopped

• 3 tablespoons extra-virgin olive oil

• Juice of 1 lemon

• Salt and freshly ground black pepper, to taste

• Optional: 1 clove garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20–25 minutes until golden and tender.

2. In a large bowl, combine the roasted cauliflower, sliced red onion, capers, chopped olives, anchovies (if using), and parsley.

3. In a small bowl, whisk together the remaining olive oil, lemon juice, and garlic (if using). Season with a pinch of salt and pepper.

4. Pour the dressing over the salad and gently toss to combine.

5. Allow the salad to sit for 10–15 minutes before serving to let the flavors meld.

Notes

– For a milder taste, soak the anchovies in water for 10 minutes before chopping.

– The salad can be served warm, at room temperature, or chilled.

– Feel free to adjust the amount of olives and capers based on your preference for briny flavors.

Nutrition

Find it online: https://www.cookflash.com/sicilian-cauliflower-salad/