Name: Sicilian Cauliflower Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 medium head cauliflower, cut into florets; 1 cup cherry tomatoes, halved; ½ cup pitted Kalamata olives, halved; 2 tablespoons capers, drained; ¼ cup red onion, thinly sliced; 3 tablespoons fresh parsley, chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; ½ teaspoon dried oregano; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this salad bursts with Mediterranean flavors while being light and refreshing. The cauliflower adds crunch, the olives and capers bring a briny tang, and the lemony dressing ties everything together. It’s a simple and colorful dish that I enjoy making for picnics, potlucks, or an easy weekday lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium head cauliflower, cut into florets
1 cup cherry tomatoes, halved
½ cup pitted Kalamata olives, halved
2 tablespoons capers, drained
¼ cup red onion, thinly sliced
3 tablespoons fresh parsley, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon dried oregano
Salt and pepper, to taste

Directions

I bring a large pot of salted water to a boil and blanch the cauliflower florets for 3 to 4 minutes until they are crisp-tender. I drain them and rinse under cold water to stop the cooking.
In a large bowl, I combine the blanched cauliflower, cherry tomatoes, olives, capers, red onion, and parsley.
In a small bowl, I whisk together the olive oil, lemon juice, lemon zest, oregano, salt, and pepper until the dressing is well blended.
I pour the dressing over the salad and toss gently to coat everything evenly.
I let it stand at room temperature for 10 to 15 minutes before serving so the flavors can meld. I serve it either warm or chilled.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Approximate Calories: 160 kcal per serving

Variations

I sometimes add chickpeas or white beans for extra protein. If I want more herbs, I throw in some fresh basil or mint. For a kick of heat, a pinch of red pepper flakes does the trick. And for added richness, I sprinkle crumbled feta on top before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This salad tastes great chilled or at room temperature, so I don’t reheat it. If it needs a flavor boost, I freshen it up with a splash of lemon juice or olive oil before serving.

FAQs

Can I use raw cauliflower?

Yes, I can, but I prefer blanching it briefly to soften the texture slightly and make it more pleasant to eat.

What can I use instead of Kalamata olives?

I sometimes use green olives or black olives depending on what I have. Each gives a slightly different flavor.

Can I make this salad ahead of time?

Definitely. I often make it a few hours ahead and store it in the fridge. It tastes even better as the flavors develop.

Is this salad vegan?

Yes, all the ingredients are plant-based and naturally vegan.

How do I keep the cauliflower from getting soggy?

I make sure not to overcook it while blanching and drain it well. Chilling it after blanching helps maintain the crunch.

Conclusion

Sicilian Cauliflower Salad is one of my favorite Mediterranean-inspired dishes—simple, healthy, and packed with bold flavor. It’s perfect as a side, light meal, or colorful addition to any spread, and I always feel refreshed after enjoying it.