Sicilian Cauliflower Salad

Ingredients

1 medium head of cauliflower, cut into bite-sized florets

¼ cup extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar (or white wine vinegar)

1 clove garlic, minced

½ tsp salt (adjust to taste)

¼ tsp black pepper

¼ cup green olives, sliced

2 tbsp capers, rinsed and drained

¼ cup pine nuts, toasted

¼ cup raisins (or golden raisins)

¼ cup fresh parsley, chopped

¼ tsp red pepper flakes (optional, for heat)

Blanch the Cauliflower

Bring a large pot of salted water to a boil.

Add the cauliflower florets and blanch for 2-3 minutes until just tender but still crisp.

Drain and immediately rinse under cold water to stop cooking. Pat dry and transfer to a large bowl.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper.

Taste and adjust seasoning as needed.

Assemble the Salad
Add olives, capers, pine nuts, raisins, and parsley to the bowl with the cauliflower.

Drizzle with the dressing and toss until well coated.
Sprinkle with red pepper flakes if using.

Serve & Enjoy

Let the salad sit for 10 minutes before serving to absorb the flavors.

Serve chilled or at room temperature.