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4.59 from 43 votes
1 hour hour
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Sicilian Cauliflower Salad is super easy and made with simple pantry ingredients you may already have on hand. It’s a light and tasty salad that keeps for days in your refrigerator!
“Wow! My wife and I couldn’t stay away from it. This awesome salad will be a regular at our table.“
The thing that I love most about Italian food and cooking is that hardly anything ever goes to waste. The Italians find creative ways to make everything stretch! This salad is inspired by the Italian “reinforcement salad” which exemplifies that no-waste philosophy!
IN THIS ARTICLE
What is Sicilian Cauliflower Salad?
The Sicilian Cauliflower Salad (or Insalata Rinforzata as this salad is inspired by) is often served at Christmastime in southern Italy and Sicily. I think it’s perfect at any time of the year and especially now because you can make it with things you may already have in your pantry. Best of all, it holds beautifully!
In the “old days,” it was customary to make this type of salad as an antipasto and then as the holiday season went on, additional vegetables or condiments would be added.
This version is inspired by Mary Ann Esposito of Ciao Italia on PBS who says that if any is leftover you can add things from your refrigerator like carrots or asparagus to give it new taste nuances.
No matter what you call it, I call it delicious!
How to make Sicilian Cauliflower Salad:
- Make a simple vinaigrette of olive oil, red wine vinegar, lemon juice and garlic.
- Cut a large head of cauliflower into bite-sized florets.
- Blanch the florets in salted boiling water for approximately 1 minute.
- Transfer the hot cauliflower florets to a large mixing bowl then pour the vinaigrette over the cauliflower.
- Give it a stir so that all the cauliflower is evenly coated with the vinaigrette and it “marinates” as it cools to room temperature.
- Add the other ingredients:
- Diced red onion
- Diced roasted red bell pepper
- Halved kalamata olives
- Capers
- Diced sun-dried tomatoes
- Chickpeas
- Chopped fresh parsley
- Crushed red pepper flakes
- Stir and that’s it! Adjust to your taste with salt, pepper or a little extra vinegar or lemon juice.
So good… and the perfect salad to make with all those pantry ingredients you have! You could also add:
- Canned tuna
- Anchovies
- Pepperoncini or cherry peppers
More cauliflower salads you’re sure to love!
- Cauliflower Antipasto Salad
- Cauliflower Artichoke Tabbouleh
- Warm Roasted Cauliflower and Chickpea Salad
- Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese
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Sicilian Cauliflower Salad
4.59 from 43 votes
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By: Carol | From A Chef’s Kitchen
Sicilian Cauliflower Salad is super easy and made with simple pantry ingredients you may already have on hand.
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Prep Time 20 minutes mins
Cook Time 10 minutes mins
Additional Time 30 minutes mins
Total Time 1 hour hr
Course Side Dishes – Salads
Cuisine Italian
Servings 6 -8
Calories 229 kcal
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar - or more to taste
- 2 tablespoons fresh lemon juice - approximately 1 large lemon
- 4 cloves garlic - minced
- Salt and freshly ground black pepper - to taste
- 1 large head cauliflower - cut into small florets (7-8 cups)
- 1/2 large red onion - finely chopped (approximately 1 cup)
- 1 jar (12-ounce) roasted red peppers in olive oil and garlic - drained and chopped
- 1/2 cup pitted and halved Kalamata olives
- 5 sun-dried tomatoes in olive oil - drained and chopped (approximately 1/4 cup)
- 1/4 cup capers - drained
- 1 can (15-ounce) chickpeas - (garbanzo beans), drained and rinsed
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper flakes
Instructions
Whisk together the olive oil, red wine vinegar, lemon juice, garlic and salt and freshly ground black pepper, to taste in a large bowl.
Bring a large saucepan of salted water to a boil.
Drop the cauliflower florets into the boiling water and cook 1 minute. Drain well.
Transfer the blanched cauliflower florets to the bowl with the vinaigrette. Toss to coat with the vinaigrette and let cool.
When cooled to room temperature, add the next 8 ingredients (red onion to crushed red pepper flakes). Stir to combine.
Adjust seasoning with salt, black pepper and additional red wine vinegar if desired.
Notes
MAKE AHEAD: This salad keeps for 3-4 days (at least) in the refrigerator. Stir from the bottom up before serving.
ADDITIONS YOU COULD MAKE:
- Canned tuna
- Anchovies
- Pepperoncini or cherry peppers
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 434mg | Potassium: 514mg | Fiber: 4g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 77mg | Calcium: 52mg | Iron: 1mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
