Sicilian Cauliflower Salad Recipe – Mediterranean Salad with Cauliflower, Olives & Capers
This Sicilian Cauliflower Salad Recipe is a vibrant Mediterranean dish that’s bursting with flavor and texture. Tender cauliflower is combined with briny olives, tangy capers, juicy cherry tomatoes, and fresh herbs, all tossed in a zesty olive oil and lemon dressing. Perfect as a light lunch, side dish, or potluck favorite, this salad is healthy, refreshing, and easy to prepare. Inspired by Sicilian flavors, it’s a versatile recipe that pairs beautifully with grilled fish, chicken, or crusty bread.
Equipment
- Large pot (for blanching cauliflower)
- Mixing bowls
- Whisk
- Cutting board & knife
- Colander
- Airtight container (for storage)
Ingredients
- 1 medium head cauliflower, cut into florets
- ½ cup mixed olives (green or black), halved
- 2 tbsp capers, rinsed
- ¼ cup raisins or sun-dried tomatoes (optional)
- ¼ cup toasted pine nuts (optional)
- ¼ cup roasted red peppers, sliced (optional)
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt & pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Blanch cauliflower: Boil florets in salted water for 3–4 minutes until tender-crisp. Drain and cool in ice water.
- Prepare dressing: Whisk olive oil, vinegar or lemon juice, garlic, oregano, salt, and pepper in a small bowl.
- Combine ingredients: In a large bowl, mix cauliflower, olives, capers, raisins or sun-dried tomatoes, and roasted peppers.
- Dress salad: Pour vinaigrette over mixture and toss gently to coat.
- Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
- garnish & serve: Sprinkle with parsley or basil and toasted pine nuts before serving.
Notes
- Do not overcook cauliflower—keep it tender-crisp for best texture.
- Use fresh lemon juice instead of bottled for vibrant flavor.
- Chill before serving to let flavors meld.
- Add chickpeas or anchovies for protein and authentic Sicilian flair.
- Store in fridge for 2–3 days; refresh with extra dressing before serving.