Name: Sicilian Cauliflower Salad Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Sicilian
Ingredients: 1 large head cauliflower, cut into bite-sized florets; 1/2 cup Kalamata olives, pitted and halved; 2 tablespoons capers, drained; 1/4 cup pine nuts, lightly toasted; 1/4 cup golden raisins; 1/4 red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/4 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; Salt to taste; Freshly ground black pepper to taste

My Current Obsession Salad Thingy

Hey there! So, you know how sometimes you stumble across a recipe and it just clicks? Like, it becomes your absolute go-to, the one you make when you don’t know what else to make, or when you want to impress someone without actually trying that hard? This Sicilian cauliflower salad dish? Yeah, it’s that for me right now. I first had something similar years ago when I was crashing at a friend’s place after a late night out (don’t ask!) and she just threw it together from leftovers. Blew my mind. Who knew cauliflower could be this exciting?

Why This Salad Just Works (For Me, Anyway!)

Okay, so why is *this* the one? Well, first off, it’s surprisingly quick. Like, legit quick if you roast the cauliflower ahead of time. I make this when I’m feeling a bit lazy but still want something that tastes like I put in *some* effort. My family goes crazy for it because it’s got all those punchy Mediterranean flavours – the salty capers, the briny olives, the little kick from the chili. (And shhh, don’t tell them, but the anchovies are the real secret sauce here, they just melt away and add this incredible depth, not fishiness!). It’s perfect warm, room temperature, even cold the next day. Proper versatile, isn’t it?

What You’ll Need (Ingredients List -ish)

Alright, let’s round up the gang. You don’t need anything too fancy, but quality does make a difference, especially with the olive oil.

Cauliflower: One medium head, about 1.5-2 pounds (around 700-900g). Cut into florets. Don’t make ’em too tiny, you want some structure.
Good Olive Oil: Extra virgin, please! You’ll use quite a bit, maybe half a cup (120ml) total for roasting and the dressing. It’s crucial for the flavour, trust me.
Lemon: One juicy one. Zest and juice.
Capers: About 2 tablespoons. If using salt packed, rinse ’em *really* well. If jarred, just drain. My grandmother always insisted on salt packed form Italy, but honestly any version works fine in a pinch!
Anchovy Fillets: 4-6 fillets packed in oil. These are non-negotiable in my book! They dissolve and just add *oomph*.
Pine Nuts: A handful, maybe a third of a cup (about 40g). Toasted lightly. Walnuts work okay if you’re not a fan of pine nuts or they cost a fortune.
Fresh Parsley: A good bunch, chopped. Flat leaf is my preference.
Red Pepper Flakes: A good pinch, or more if you like it lively.
Salt and Black Pepper: To taste, obviously.
Optional Bits: A clove of garlic, minced fine (use sparingly!), some black olives (oil cured ones are brilliant here). I sometimes use jarred roasted red peppers, roughly chopped, instead of strictly sticking to the classic version when I’m in a hurry.

Getting it Done (Directions)

Here’s the lowdown. It’s pretty straightforward, honestly.

Get the Cauliflower Ready: Preheat your oven to a decent clip, like 400°F (200°C). Toss those cauliflower florets with a generous drizzle of olive oil, salt, and pepper on a baking sheet. Don’t crowd ’em! Use two sheets if you need to, otherwise they’ll just steam. This is where I usually sneak a piece of raw cauliflower, weird habit I know.
Roast Away: Pop ’em in the oven for about 20-30 minutes. You want them tender but with nice brown, caramelized bits on the edges. That’s where the flavour lives! Give the tray a shake halfway through.
Make the Zingy Dressing: While the cauliflower is roasting, grab a bowl. Mash those anchovy fillets to a paste with a fork (they’ll break down easily). Add the lemon zest, lemon juice, capers, red pepper flakes, and minced garlic if you’re using it. Now, whisk in a good pour of that lovely olive oil, probably a quarter cup (60ml) or more, until it looks like a slightly emulsified dressing. Season with pepper. Taste it! Does it need more lemon? More salt (careful with the anchovies and capers being salty)? This is where I usually sneak a taste… or two.
Toast the Nuts: While everything else is happening, quickly toast the pine nuts in a dry pan over medium heat. Watch ’em like a hawk, they burn in seconds! Just until they smell fragrant and get a tiny bit of colour.
Bring it Together: Once the cauliflower is done and still warm (doesn’t have to be piping hot), transfer it to a serving bowl. Pour that fabulous dressing over the top. Add the toasted pine nuts and most of the chopped parsley.
Toss & Serve: Give it a good but gentle toss to coat everything. Add the optional olives or roasted peppers now if you like. Sprinkle with the remaining parsley. You *can* eat it straight away, but honestly, I find it tastes better if it sits for 15-20 minutes so the flavours can meld. Don’t worry if it looks a bit oily at this stage – it always does!

Little Notes From My Kitchen

Don’t under roast the cauliflower. Those browned edges are key to the whole thing. If it’s just pale yellow and soft, it’s not there yet.
The quality of your olive oil really, really matters here. Since it’s a dressing, you taste it clearly. Use the good stuff you’d drizzle on bread.
Adjust the anchovies and capers to your taste, but please try the anchovies! They don’t make it taste fishy, promise.

Experiments (A.K.A. Variations I’ve Tried)

I’m always messing around with recipes, sometimes it works, sometimes… well.

I’ve added roasted red bell peppers to this, chopped up, and that was absolutely lovely. A bit of finely sliced red onion adds a nice bite too. Sometimes I swap pine nuts for chopped almonds or even pistachios, different vibe but still good.

One time, I thought adding some fresh mozzarella balls might be a good idea, kinda like a caprese twist? Yeah, that didn’t work. The texture was all wrong and the cheese just muted those bright flavours. Live and learn!

Stuff You’ll Need (Equipment)

Pretty standard kit:

Sharp knife & cutting board
Baking sheet(s)
Mixing bowls (one for roasting, one for dressing)
Small pan for toasting nuts
Fork or whisk for the dressing

You could use a mortar and pestle to mash the anchovies and capers if you want to be proper traditional, but a fork works perfectly fine. Don’t have a lemon squeezer? Your hand will do just fine!

Keeping It Fresh (Storage)

Pop any leftovers into an airtight container in the fridge. It keeps well for 2-3 days. Though honestly, in my house it’s lucky to see day two! The flavours actually get even better as they sit, I think.

How I Like To Serve It

Definitely serve this at room temperature, it just tastes better than straight from the fridge. It’s fantastic on its own as a light lunch. It’s also my favourite side dish for grilled fish or chicken. And seriously, make sure you have some crusty bread on hand to sop up that amazing dressing at the bottom of the bowl. It’s like edible gold!

Lessons Learned (Pro Tips)

Okay, speaking form experience here:

Don’t overcrowd that baking sheet. I once tried rushing this step and regretted it because the cauliflower steamed instead of roasting and getting those lovely crispy bits. Use two trays if you have to!
Taste your dressing! Before it goes on the cauliflower, give it a taste. Does it need more salt? More acid? Adjust it then, it’s harder to fix once everything is mixed.
Quality ingredients make a difference. Especially the olive oil and capers. It doesn’t have to be budget breaking, but using decent stuff elevates this simple dish immensely. Here’s a little guide on olive oil that’s pretty helpful.

Burning Questions? (FAQ)

Can I skip the anchovies?: Okay, you *can*… but please don’t! They really do add that depth of flavour. They don’t taste fishy once mashed into the dressing, they just add savouriness. If you absolutely must, maybe try adding a tiny pinch of nutritional yeast or a little extra caper brine for some umami? But seriously, try it with them first!
What kind of olives should I use?: If you’re adding olives, I love using oil cured black olives or Kalamata olives. Anything briney and flavourful works well against the sweetness of the roasted cauliflower.
Can I make this ahead of time?: You can totally roast the cauliflower a day ahead. Store it at room temp or in the fridge. Make the dressing separately. Then just combine and add the toasted nuts and parsley right before serving. Easy peasy!
Is it spicy?: It’s got a little warmth form the red pepper flakes, but it’s not overly spicy unless you add a ton! You can totally adjust the amount or leave them out if you’re sensitive to heat.
Where can I learn more about roasting veggies?: Loads of great resources out there! This Allrecipes guide to roasting vegetables is a solid starting point.

Hope you give this a whirl! It’s become a staple in my rotation, and I think it could be in yours too.

Sicilian Cauliflower Salad Dish

Share