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    Home » Recipes » Side Dishes - Salads

    By Carol Published: Apr 12, 2020 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Sicilian Cauliflower Salad

    Jump to Recipe
    4.54 from 30 votes
    1 hour

    Sicilian Cauliflower Salad is super easy and made with simple pantry ingredients you may already have on hand.  It's a light and tasty salad that keeps for days in your refrigerator!

    Photo of Sicilian Cauliflower Salad in white serving bowl with serving utensils.

    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!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is Sicilian Cauliflower Salad?
    • How to make Sicilian Cauliflower Salad:
    • More cauliflower salads you're sure to love!
    • Sicilian Cauliflower Salad
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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!

    Photo of Sicilian Cauliflower Salad in white serving bowl garnished with parsley sprigs.

    How to make Sicilian Cauliflower Salad:

    • Make a simple vinaigrette of olive oil, red wine vinegar, lemon juice and garlic.

    Photo of vinaigrette in glass bowl.

    • Cut a large head of cauliflower into bite-sized florets.

    Photo uncooked cauliflower florets in white colander.

    • 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.

    Photo of blanched cauliflower in glass bowl.

    • 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

    Photo of ingredients for Sicilian Cauliflower Salad in glass bowl.

    • Stir and that's it!  Adjust to your taste with salt, pepper or a little extra vinegar or lemon juice.

    Photo of Sicilian Cauliflower Salad in white serving bowl with serving utensils garnished with parsley sprigs.

    Close-up photo of Sicilian Cauliflower Salad in white serving bowl garnished with parsley sprigs.

    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

    Close-up photo of Sicilian Cauliflower Salad in white serving bowl with serving utensils.

    More cauliflower salads you're sure to love!

    • Cauliflower Antipasto Salad
    • Cauliflower Artichoke Tabbouleh
    • Warm Roasted Cauliflower and Chickpea Salad
    • Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese
    Sicilian Cauliflower Salad - Overhead close-up shot of salad garnished with parsley sprigs

    Sicilian Cauliflower Salad

    4.54 from 30 votes
    By: Carol | From A Chef's Kitchen
    Sicilian Cauliflower Salad is super easy and made with simple pantry ingredients you may already have on hand.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 10 mins
    Additional Time 30 mins
    Total Time 1 hr
    Course Side Dishes - Salads
    Cuisine Italian
    Servings 6 -8
    Calories 229 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Saucepan
    • Colander
    • Glass Mixing Bowls

    Ingredients
      

    • ½ cup extra-virgin olive oil
    • ¼ 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)
    • ½ large red onion - finely chopped (approximately 1 cup)
    • 1 jar (12-ounce) roasted red peppers in olive oil and garlic - drained and chopped
    • ½ cup halved Kalamata olives
    • 5 sun-dried tomatoes in olive oil - drained and chopped (approximately ¼ cup)
    • ¼ cup capers - drained
    • 1 can (15-ounce) chickpeas - (garbanzo beans), drained and rinsed
    • ¼ cup chopped flat-leaf parsley
    • ½ 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

    MAKE AHEAD:  This salad keeps for 3-4 days (at least) in the refrigerator.  Stir from the bottom up before serving.
    ADDITIONS YOU COULD MAKE: 
    • Canned tuna
    • Anchovies
    • Pepperoncini or cherry peppers

    Nutrition

    Serving: 1 | Calories: 229kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 434mg | Potassium: 514mg | Fiber: 4g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 77mg | Calcium: 52mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Salads

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    • 25 Best Beet Salad Recipes
    • Mediterranean Chopped Salad with Chickpeas
    • Creamy Cucumber Salad with Yogurt
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    Categories: Side Dishes - Salads

    Reader Interactions

    Comments

    1. Carolyn Haley says

      March 01, 2023 at 1:45 pm

      5 stars
      I was a part of the group that cooked from your blog yesterday for our Cookbook Book Club luncheon. I prepared this dish and thought it was excellent and I think everyone who tried it liked it as well. In fact, I think we all really enjoyed each recipe that was prepared from your blog. I have a husband who says he doesn't care for cauliflower, but he liked this salad. I am so glad we cooked from your blog, I will be trying many other of your recipes; they all look great.

      Carolyn Haley

      Reply
      • Carol says

        March 01, 2023 at 6:09 pm

        Hi, Carolyn, Thanks so very much and it means everything to me that you all enjoyed my recipes. I really appreciate hearing from you and happy you all enjoyed this salad, too! Thanks again!

        Reply
    2. Jen says

      January 08, 2023 at 10:40 pm

      5 stars
      Absolutely delicious and held up great for 5 days of meal prep with some chicken on the side for extra protein!

      Reply
      • Carol says

        January 09, 2023 at 6:40 am

        Hi, Jen, Awesome! Thanks so very much and so happy you enjoyed!

        Reply
    3. Deborah says

      October 20, 2022 at 2:54 pm

      5 stars
      This salad is very tasty! Definitely a keeper. I added artichoke, extra roasted peppers and sundried tomatoes. Would be great with olives but I did not have any. I used 4 large cloves of garlic and it was not too much. I added a little extra lemon to the vinaigrette which was very nice too. I made it early morning and the flavours melded and improved during the day. We are the leftovers 2 days later and it held up well and tasted even better. Thanks for a great recipe.

      Reply
      • Carol says

        October 20, 2022 at 7:54 pm

        Hi, Deborah, Thanks so very much and so happy you are enjoying!! You are more than welcome!

        Reply
    4. Cindi Faith Bennett says

      February 09, 2022 at 3:40 pm

      5 stars
      This was so so delicious. I ate it on a lettuce salad and also on top of slightly warmed rice. Will be making this often, loved the flavors and texture.

      Reply
      • Carol says

        February 10, 2022 at 8:11 am

        Hi, Cindi, Thanks so very much and glad you enjoyed!! Love that you served it over lettuce--great idea. Thanks again!

        Reply
    5. Carol says

      January 21, 2022 at 7:49 am

      Hi, Lori, Thanks so very much and glad you enjoyed! This salad is definitely versatile and love that you added artichoke hearts; they're one of my favorite things in life. Thanks again!

      Reply
    6. Lori says

      January 20, 2022 at 5:25 pm

      5 stars
      Amazing recipe! This was so good. I omitted sundried tomatoes because I don't like them. I used up all of my leftover jars of kalamata olives, roasted red pepper and capers. I had some artichoke hearts so I added that too. As usual, it's better the next day. This will be in heavy rotation at my home. Thank you!

      Reply
    7. Tracy Smith says

      July 03, 2020 at 1:57 pm

      Curious....have you ever tried this with broccoli? I'm not a cauliflower fan but the recipe looks amazing!

      Reply
      • Carol says

        July 04, 2020 at 8:25 am

        Hi, Tracy, Thanks so much for your question. I have not made this with broccoli. It might work fine with broccoli or give this a try and perhaps you'll begin to enjoy cauliflower with all the other flavors going on. If you want to try a great broccoli salad, do give my Lemony Broccoli, Barley and White Bean Salad a try. Thanks again!

        Reply
    8. Tamara Andersen says

      April 19, 2020 at 5:53 pm

      I just dropped by to tell you this cauliflower salad is gorgeous, and I think I've got everything to give it a try. A well-stocked pantry is such a good thing right now! Beautiful, and thanks!

      Reply
      • Carol says

        April 19, 2020 at 6:40 pm

        Thanks so much, Tamara! It's a great salad full of pantry ingredients. Hope you enjoy!

        Reply

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