Sicilian Cauliflower Salad
Updated Jul 14, 2021, Published Apr 12, 2020
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Sicilian Cauliflower Salad is super easy and made with simple pantry ingredients you may already have on hand. In true Sicilian fashion, it brings together simple ingredients in a way that’s hearty yet refreshing, making it ideal for everything from a light lunch to a lively side at your next gathering. It’s a light and tasty salad that keeps for days in your refrigerator!
“Wow! My wife and I couldn’t stay away from it. This awesome salad will be a regular at our table.“
The thing that I love most about Italian food and cooking is that hardly anything ever goes to waste. The Italians find creative ways to make everything stretch! This salad is inspired by the Italian “reinforcement salad” which exemplifies that no-waste philosophy!
What is Sicilian Cauliflower Salad?
The Sicilian Cauliflower Salad (or Insalata Rinforzata as this salad is inspired by) is often served at Christmastime in southern Italy and Sicily. I think it’s perfect at any time of the year and especially now because you can make it with things you may already have in your pantry. Best of all, it holds beautifully!
In the “old days,” it was customary to make this type of salad as an antipasto and then as the holiday season went on, additional vegetables or condiments would be added.
This version is inspired by Mary Ann Esposito of Ciao Italia on PBS who says that if any is leftover you can add things from your refrigerator like carrots or asparagus to give it new taste nuances.
No matter what you call it, I call it delicious!
How to make Sicilian Cauliflower Salad:
- Make a simple vinaigrette of olive oil, red wine vinegar, lemon juice and garlic.
- Cut a large head of cauliflower into bite-sized florets.
- Blanch the florets in salted boiling water for approximately 1 minute.
- Transfer the hot cauliflower florets to a large mixing bowl then pour the vinaigrette over the cauliflower.
- Give it a stir so that all the cauliflower is evenly coated with the vinaigrette and it “marinates” as it cools to room temperature.
- Add the other ingredients:
- Diced red onion
- Diced roasted red bell pepper
- Halved kalamata olives
- Capers
- Diced sun-dried tomatoes
- Chickpeas
- Chopped fresh parsley
- Crushed red pepper flakes
- Stir and that’s it! Adjust to your taste with salt, pepper or a little extra vinegar or lemon juice.
So good… and the perfect salad to make with all those pantry ingredients you have! You could also add:
- Canned tuna
- Anchovies
- Pepperoncini or cherry peppers
More cauliflower salads you’re sure to love!
- Cauliflower Antipasto Salad
- Cauliflower Artichoke Tabbouleh
- Roasted Cauliflower Salad
- Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese
Sicilian Cauliflower Salad
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar, or more to taste
- 2 tablespoons fresh lemon juice, approximately 1 large lemon
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 large head cauliflower, cut into small florets (7-8 cups)
- 1/2 large red onion, finely chopped (approximately 1 cup)
- 1 jar (12-ounce) roasted red peppers in olive oil and garlic, drained and chopped
- 1/2 cup pitted and halved Kalamata olives
- 5 sun-dried tomatoes in olive oil, drained and chopped (approximately 1/4 cup)
- 1/4 cup capers, drained
- 1 can (15-ounce) chickpeas, (garbanzo beans), drained and rinsed
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Whisk together the olive oil, red wine vinegar, lemon juice, garlic and salt and freshly ground black pepper, to taste in a large bowl.
- Bring a large saucepan of salted water to a boil.
- Drop the cauliflower florets into the boiling water and cook 1 minute. Drain well.
- Transfer the blanched cauliflower florets to the bowl with the vinaigrette. Toss to coat with the vinaigrette and let cool.
- When cooled to room temperature, add the next 8 ingredients (red onion to crushed red pepper flakes). Stir to combine.
- Adjust seasoning with salt, black pepper and additional red wine vinegar if desired.
Notes
- Canned tuna
- Anchovies
- Pepperoncini or cherry peppers
- This salad keeps for 3-4 days (at least) in the refrigerator. Stir from the bottom up before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I just made this and it’s waiting in the fridge for dinner tonight. So easy to make and tastes wonderful. It’s nice to have a great recipe using cauliflower..
Hi, Judy, Thanks so very much and happy you love this recipe! Appreciate your giving it a try and for taking the time to come back and comment and rate.
A delicious, healthy and satisfying combination! I adjusted quantities for two, roasted my own red peppers and added extra lemon. My husband and I loved it. I can see adding other leftovers e.g. chicken to it.
Hi, Penny, Thanks so very much and happy you enjoyed this recipe. Tuna is a great addition, too. Appreciate your trying the recipe and coming back to comment and rate.
The best I ever had! Wow. Serving this for a dinner party. Question: what is the approximate serving size or 1? 1 cup?
Hi, Natasha, Thanks so very much and so happy you love this recipe! Yes, I would do at least 1 cup per person. Look at what you would enjoy as a serving and go from there. Appreciate your trying the recipe and taking the time to comment and rate.
This cauliflower salad is outstanding. Made this for a party we hosted and needless to say, there was none left. Thank you for sharing this recipe.
Hi, Lucia, Thanks so much and happy you all enjoyed! Appreciate your taking the time to come back and comment and rate.
This is one amazing, colorful, nutritious salad! Chock full of the best ingredients accompanied with a delicious lemony vinaigrette… perfect paring! This is my go to!❤️
Hi, Janice, Thanks so VERY MUCH! So happy you love this recipe and appreciate your taking the time to come back and comment and rate.
Holy moly this salad is so yummy! I couldn’t help but taste it while the cauliflower was still a little warm and I ended up eating a whole bowl. A yummy and fresh change of flavor during this cold winter here in Minnesota.
Hi, Joanna, Thanks so very much and so happy you enjoyed it! I know about snowy and cold being from Wisconsin. I really appreciate your taking the time to come back and comment. Thanks again!