Cauliflower Sicilian Salad (Print Version)
# Ingredients:
→ Salad Vegetables
01 -
1 cup halved cherry tomatoes
02 -
1 medium cauliflower head, broken into small pieces
03 -
1/2 yellow bell pepper, sliced thin
04 -
1/2 red onion, sliced very thin
05 -
A small handful of parsley, chopped fine
→ Dressing Ingredients
06 -
1/4 cup olive oil (use good quality)
07 -
1 to 2 minced garlic cloves
08 -
Juice from a lemon or 2 tbsp red wine vinegar
09 -
Salt and pepper, add as needed
10 -
1 tsp Dijon mustard (use if you'd like)
11 -
2 tbsp capers (optional but tasty)
12 -
Optional: 1/4 tsp red chili flakes for some heat
→ Garnish
13 -
A few leaves of fresh oregano or basil (optional)
# Instructions:
01 -
Fill a pot with salted water and bring it to a boil. Drop the cauliflower pieces in for 2-3 minutes—just long enough for them to soften slightly but stay crisp. Drain them, then toss into a bowl of ice water to cool. Once chilled, drain completely.
02 -
Grab a small dish and mix together olive oil, lemon juice or vinegar, minced garlic, mustard, salt, and black pepper. Want a little spice? Toss in some chili flakes. Taste and tweak as preferred.
03 -
In a big bowl, combine cooled cauliflower with onion, parsley, tomatoes, and bell pepper. Add in capers if you're using them. Drizzle your dressing over everything and mix gently so everything's coated.
04 -
Cover the bowl and pop it in the fridge for about 30 minutes—it gets better the longer it sits. If you can wait a few hours, it's worth it.
05 -
Before serving, throw on some fresh herbs if you have them. You can also add a pinch of pepper and a swirl of olive oil. Serve cold or at room temperature.
# Notes:
01 -
Letting this dish rest in the fridge boosts the flavors, so it's awesome to make ahead.