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Sicilian Cauliflower Salad

A quick, healthy, and vibrant salad packed with flavor, perfect for busy days and gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 medium head cauliflower, cut into small florets
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/2 cup green olives, sliced or black olives, if preferred
  • 1/4 cup fresh parsley, chopped for added freshness
  • 2 tablespoons capers, rinsed little flavor bombs
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar for a zesty kick
  • Salt and pepper to taste
  • Optional: Crushed red pepper flakes for added heat

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Add the cauliflower florets and cook for about 3-4 minutes until tender but still crunchy.
  2. Drain the cauliflower and run under cold water to stop the cooking process.
  3. In a large bowl, combine the blanched cauliflower, cherry tomatoes, red onion, green olives, parsley, and capers.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and optional pepper flakes.
  5. Drizzle the dressing over the salad and toss to coat everything evenly.
  6. Let the salad sit for at least 15 minutes to allow the flavors to meld.
  7. Serve chilled or at room temperature.

Notes

This salad keeps well in the fridge for a few days, making it great for meal prep. Feel free to swap out ingredients like olives for artichoke hearts or add crunchy elements like toasted nuts right before serving.