Ingredients
Dressing
- 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)
- 1/2 teaspoon crushed red pepper flakes (or to taste and tolerance)
- Salt and freshly ground black pepper (to taste)
Salad
- 1 large head cauliflower (cut into small florets, about 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
Instructions
- Prepare the dressing: Whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, crushed red pepper flakes, salt, and freshly ground black pepper in a small bowl until well combined and smooth.
- Boil the cauliflower: Bring a large saucepan of generously salted water to a rolling boil.
- Cook the cauliflower florets: Working in batches if necessary, drop the cauliflower florets into the boiling water and cook for exactly 1 minute. This brief blanching ensures the cauliflower remains crisp yet tender.
- Drain and cool cauliflower: Transfer the cooked florets immediately to a large bowl lined with paper towels to wick away excess water. Allow them to cool completely until they stop steaming.
- Toss cauliflower with dressing: Once cooled, discard the paper towels and pour the prepared vinaigrette over the cauliflower. Toss thoroughly to coat all pieces evenly and let the mixture cool to room temperature to enhance flavor absorption.
- Add remaining salad ingredients: Incorporate the finely chopped red onion, roasted red peppers, Kalamata olives, sun-dried tomatoes, capers, chickpeas, and chopped flat-leaf parsley into the dressed cauliflower. Stir gently but thoroughly to combine all flavors.
- Adjust seasoning and serve: Taste the salad and adjust seasoning with additional salt, freshly ground black pepper, and more red wine vinegar if desired. Serve chilled or at room temperature for a refreshing Mediterranean salad experience.
Notes
- This salad is best served chilled or at room temperature and develops deeper flavors when allowed to rest for a couple of hours before serving.
- You can substitute red wine vinegar with white wine vinegar if preferred, but red wine vinegar gives a more robust flavor.
- For added crunch, consider tossing in toasted pine nuts or walnuts.
- Leftovers keep well in the refrigerator for up to 3 days in an airtight container.
- For a vegan option, ensure sun-dried tomatoes and roasted red peppers are oil-packed without any animal-based ingredients.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Sicilian
- Diet: Vegetarian
