Description
A fresh Sicilian salad bursting with cauliflower, vegetables, and zesty dressing.
Ingredients
Scale
- 1 medium head of cauliflower, cut into small florets
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1–2 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons capers (optional)
Instructions
- Bring a pot of salted water to a boil. Add cauliflower florets and blanch for 2-3 minutes until just tender but still crisp. Drain and immediately place them in an ice bath to stop cooking and retain their crunch. Drain well.
- In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, minced garlic, Dijon mustard, salt, pepper, and red pepper flakes. Adjust seasoning to taste.
- In a large mixing bowl, combine blanched cauliflower, cherry tomatoes, red onion, bell pepper, parsley, and capers. Pour the dressing over the salad and toss well to coat everything evenly.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together. This salad tastes even better after a few hours!
- Garnish with additional herbs, a sprinkle of black pepper, and a drizzle of olive oil if desired. Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in some chickpeas or white beans.
- Substitute the capers with olives for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: varies
- Fat: 14g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg