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A close-up of the ingredients for an Italian cauliflower salad, including cauliflower florets, red onions, and olives in a glass bowl.

Sicilian Cauliflower Salad (The Best Authentic Recipe)

A vibrant and tangy Sicilian Cauliflower Salad featuring classic agrodolce flavors. This authentic Italian recipe combines tender cauliflower, briny olives, capers, and sweet golden raisins in a red wine vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower cut into bite-sized florets
  • 1/2 cup red onion thinly sliced
  • 2 stalks celery chopped
  • 1 cup Castelvetrano olives pitted and halved
  • 3 tbsp capers drained
  • 1/3 cup golden raisins
  • 1/2 cup fresh parsley chopped
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Large Pot
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until tender-crisp. Drain immediately and rinse under cold water to stop the cooking.
  2. While the cauliflower cools, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper until fully combined.
  3. In a large serving bowl, combine the cooled cauliflower, sliced red onion, chopped celery, halved olives, capers, golden raisins, and fresh parsley.
  4. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
  5. For best results, cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.

Notes

To Roast the Cauliflower: For a deeper, nuttier flavor, toss florets with 2 tbsp olive oil and roast at 400°F (200°C) for 20-25 minutes until golden. Let cool before adding to the salad.
Make-Ahead Tip: This salad tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days.
Add Anchovies: For a more traditional umami flavor, mince 1-2 anchovy fillets and whisk them directly into the vinaigrette.