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Sicilian Cauliflower Salad in white serving bowl with serving utensils.
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4.62 from 50 votes

Sicilian Cauliflower Salad

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!
Prep Time20 minutes
Cook Time10 minutes
Additional Time30 minutes
Total Time1 hour
Course: Side Dishes - Salads
Cuisine: Italian
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

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
  • 1/2 teaspoon crushed red pepper flakes or to taste and tolerance
  • 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

Instructions

  • Whisk together the olive oil, red wine vinegar, lemon juice, garlic, crushed red pepper flakes, salt, and freshly ground black pepper, to taste, in a small bowl.
  • Bring a large saucepan of generously salted water to a boil.
  • Working in batches if necessary, drop the cauliflower florets into the boiling water and cook for 1 minute. Transfer to a large paper towel-lined bowl to wick away excess water. Let cool until no longer steaming.
  • Remove the paper towel, pour the vinaigrette over the cauliflower, and toss to coat. Let cool to room temperature.
  • When adequately cooled, add the next 7 ingredients (red onion to parsley). Stir to combine.
  • Adjust seasoning with salt, black pepper and additional red wine vinegar if desired.

Notes

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

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