Sicilian Purple Cauliflower Salad: A Delicious Twist on Freshness
Sicilian Purple Cauliflower Salad is a vibrant and fresh dish that combines roasted cauliflower, grains, olives, and a zesty dressing.
Equipment
- oven
- Baking Sheet
- Mixing Bowl
Ingredients
Vegetables
- 1 head cauliflower purple if possible
- ½ teaspoon salt
- zest of 1 lemon lemon zest
Grains & Other Ingredients
- 2 cups cooked grain black rice, quinoa, freekah, farro, or sub another 2 cups of cauliflower
- 2 units scallions sliced
- ½ cup kalamata olives sliced
- 2 tablespoons capers
- ½ cup Italian parsley chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
Optional Garnishes
- pickled onions
- marcona almonds
- chili flakes
- shaved pecorino
Instructions
Preparation
- Preheat oven to 425°F.
- Set grains to cook on the stove. Cook and cool to room temp.
- Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.
- Make the dressing, whisking all in a bowl.
- Feel free to toss salad ingredients with the dressing in a bowl or layer them in a shallow bowl. If layering, start with the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.
Notes
Store in the fridge for up to 4 days in an airtight container.
Nutrition
Serving: 1servingCalories: 216kcalCarbohydrates: 21.8gProtein: 3.8gFat: 13.8gSaturated Fat: 2.1gSodium: 570.9mgFiber: 3.8gSugar: 2g
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