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Top-down view of tender-crisp roasted cauliflower florets with sun-dried tomatoes, Kalamata olives, and pale yellow lemon dressing.
FL Recipes

Outstanding Sicilian Cauliflower Salad

A vibrant, healthy Sicilian Cauliflower Salad featuring tender-crisp golden roasted florets, briny olives, sun-dried tomatoes, and a pale yellow lemon-olive oil dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 large head cauliflower Cut into bite-sized florets (approx 2 lbs/900g).
  • 2 tbsp extra virgin olive oil For roasting.
  • 1/2 cup whole Kalamata olives (65g)
  • 1/2 cup whole green olives (65g)
  • 1/3 cup sun-dried tomatoes Sliced and drained (50g).
  • 2 tbsp dark green capers Drained (15g).
Lemon Dressing & Garnish
  • 3 tbsp extra virgin olive oil For the dressing.
  • 3 tbsp fresh lemon juice Freshly squeezed.
  • 1 tsp kosher salt Adjust to taste.
  • 1/2 tsp black pepper Freshly cracked.
  • 1/4 cup sunflower seeds Toasted and golden (35g).
  • 1/4 cup fresh green parsley Finely chopped (15g).

Equipment

  • 1 Rimmed Baking Sheet Crucial for achieving golden-brown charred edges without steaming.
  • 1 Glass Jar with Lid Used to vigorously shake and emulsify the vinaigrette.

Method
 

Preparation and Roasting
  1. Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven.
  2. Place your cauliflower florets on a bare rimmed baking sheet. Drizzle with 2 tbsp of olive oil and toss until lightly coated.
  3. Spread into a single layer. Roast for 20-25 minutes, flipping once, until they have slightly charred, golden-brown edges and a tender-crisp texture.
Dressing and Assembly
  1. In a small glass jar, combine the remaining 3 tbsp of olive oil, lemon juice, salt, and pepper. Shake vigorously until you have a translucent, glossy pale yellow dressing.
  2. Transfer the warm roasted cauliflower to a rustic shallow bowl. Intermix the Kalamata olives, green olives, capers, and sun-dried tomatoes.
  3. Pour the dressing over the warm salad, tossing gently to coat evenly. Let it rest for 5 minutes.
  4. Generously garnish with toasted golden sunflower seeds and finely chopped fresh green parsley flakes just before serving.

Nutrition

Calories: 285kcalProtein: 5gFat: 24gFiber: 6g

Notes

Do not overcrowd the baking sheet or the cauliflower will steam instead of roasting.
Dress the salad while the cauliflower is still warm for maximum flavor absorption.
Keyword Mediterranean Side Dish,roasted cauliflower,Sicilian Cauliflower Salad

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