Sicilian Cauliflower Salad
Sicilian Cauliflower Salad is a vibrant, Mediterranean-inspired dish that combines roasted cauliflower with tangy olives, sweet raisins, crunchy almonds, and a zesty citrus dressing. This salad balances sweet, salty, and acidic flavors beautifully, making it a perfect side dish for grilled meats, seafood, or even as a standalone light meal. It’s naturally gluten-free, vegetarian, and can be easily made vegan.
Ingredients
(Serves 4-6 people)
For the Salad:
1 medium head of cauliflower, cut into bite-sized florets
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika (optional, for extra depth of flavor)
¼ cup sliced almonds (or pine nuts for a more traditional Sicilian touch)
⅓ cup golden raisins (or dried currants for a more authentic taste)
¼ cup green olives, pitted and sliced (Castelvetrano olives work best)
¼ cup red onion, finely sliced
2 tablespoons capers, drained
¼ cup fresh parsley, chopped
¼ teaspoon red pepper flakes (optional, for spice)
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon honey (or maple syrup for a vegan version)
½ teaspoon Dijon mustard
1 small garlic clove, finely minced
Salt and black pepper, to taste
Instructions
Roasting the Cauliflower (20-25 minutes)
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the cauliflower: Toss the florets with olive oil, salt, black pepper, garlic powder, and paprika. Spread them in a single layer on the baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender. Let it cool slightly before assembling the salad.
Making the Dressing (5 minutes)
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper.
Assembling the Salad (5 minutes)
5. In a large bowl, combine the roasted cauliflower, almonds, golden raisins, olives, red onion, capers, and parsley.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Let the salad sit for at least 10 minutes before serving to allow flavors to meld.
Nutritional Information
(Per serving, assuming 6 servings)
Calories: ~180 kcal
Carbohydrates: ~14g
Protein: ~4g
Fat: ~12g
Saturated Fat: ~1.5g
Cholesterol: 0mg
Fiber: ~3g
Sugar: ~7g
Sodium: ~250mg
Recipe Notes
Make it Vegan: Substitute honey with maple syrup.
Make it Nut-Free: Replace almonds with sunflower or pumpkin seeds.
Serving Suggestions: This salad pairs well with grilled fish, roasted chicken, or as part of a Mediterranean mezze platter.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day!
Frequently Asked Questions (FAQs)
1. Can I make this salad ahead of time?
Yes! It actually tastes better after sitting for a few hours, allowing the flavors to blend.
2. Can I use raw cauliflower instead of roasted?
Yes, but roasting enhances the flavor. If using raw cauliflower, slice it thinly or pulse it in a food processor for a crunchy texture.
3. What other dressings work well with this salad?
A simple balsamic glaze, tahini dressing, or lemon-garlic vinaigrette would also complement the flavors.
4. Can I add cheese?
Yes! Crumbled feta or shaved Parmesan would be delicious additions.
5. Is this salad good for meal prep?
Absolutely! Store it in an airtight container and enjoy it cold or at room temperature.
Total Time Summary
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Assembly Time: 5 minutes
Total Time: ~35 minutes