Description
A refreshing and vibrant salad featuring cauliflower, cherry tomatoes, olives, and a zesty dressing that brings a taste of Sicily to your table.
Ingredients
- 1 large head cauliflower, cut into small florets
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, sliced
- ½ small red onion, thinly sliced
- ½ cup roasted red peppers, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- ¼ cup toasted pine nuts or chopped walnuts
- ¼ cup grated Parmesan cheese
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 1 tsp lemon zest
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and cook for 2–3 minutes, just until slightly tender. Drain well and let cool completely.
- Whisk together the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, honey, oregano, salt, pepper, red pepper flakes, and lemon zest to make the dressing.
- Place the cooled cauliflower in a large bowl. Add the cherry tomatoes, olives, red onion, roasted red peppers, parsley, and basil.
- Pour the lemon-garlic dressing over the vegetables and gently toss until everything is evenly coated.
- Fold in the Parmesan and toasted pine nuts or walnuts.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Give the salad another gentle toss before serving. Add a little extra Parmesan, parsley, or lemon zest on top.
Notes
- For deeper flavor, roast the cauliflower at 425°F for 20–25 minutes instead of boiling it. Let it cool before tossing with the dressing.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg