Sicilian Cauliflower Salad
A colorful mix of crisp cauliflower, zesty olives, and fragrant herbs dressed in a tangy lemon vinaigrette. Perfect for busy days!
Ingredients
Main ingredients
- 1 head medium head of cauliflower, cut into bite-sized florets
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted green olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Dressing ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons Juice of one lemon
- to taste Salt and pepper
Instructions
Preparation
- Bring a pot of salted water to a boil and add your cauliflower florets. Blanch them for about 2 minutes until bright white and just tender but still crisp. Drain and run them under cold water to stop the cooking process.
- In a large bowl, combine your blanched cauliflower, cherry tomatoes, sliced olives, red onions, and parsley.
Creating the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper (add some zest for extra pizzazz if you like!).
Combining
- Drizzle the dressing over your salad. Toss gently to coat all the veggies evenly.
Serving
- Give it a taste and adjust the seasoning if needed. More salt? Another squeeze of lemon? Go for it.
- You can serve this salad immediately, but it tastes even better if you let it sit for about 30 minutes to allow the flavors to mingle.
Notes
If you're short on time, you can use store-bought, pre-chopped cauliflower. A pinch of sugar can balance if dressing is too tangy. Stores well in the fridge for a couple of days, making it great for meal prep.