Roasted Sicilian Cauliflower Salad with Olives and Sun-Dried Tomatoes
By Pauline Ortiz
15 min
Prep
25 min
Cook
40 min
Total
4
Servings
Easy
Level
I use this Sicilian cauliflower salad recipe to make four servings as a meal or side dish, roasted cauliflower mixed with dressing and served with sunflower seeds added at the table (I like the crunch to stay separate), and browned cauliflower spears that have touched the lemon dressing.
Pat the cauliflower before roasting to dry it. Line the baking sheet with cauliflower, not overlapping pieces. Otherwise, the cauliflower will give off more steam and moisture during roasting. I use a large, heavy-duty rimmed baking sheet and dark-colored baking sheets when possible for a richer color in the final dish. I flip the cauliflower pieces over halfway through roasting to brown them.
I pour dressing over hot cauliflower to combine flavors as I toss. This is how I like to serve cauliflower. I use a teaspoon of Dijon mustard as a binder in the dressing. You shouldn't omit the Dijon mustard from the dressing, even though you use only a little.
Serve it warm or at room temperature as a side dish for lunch or dinner with baked chicken. I've served it at vegetarian brunches with a warm vegetable tart topped with parsley and toasted seeds.
What makes this special
- It feeds four, me at lunchtime and others without making a second meal.
- Roasted cauliflower holds up to the dressing and remains crunchy for a period of time even after being tossed in dressing.
- Capers and sun-dried tomatoes contribute a savory edge to the salad.
- Roast sunflower seeds. Serve them at serving for extra crunch.
- Serve the bowl as part of a meal whenever you don't plan to use it for lunch.
- Serve room-temperature side dishes with roasted chicken for lunch or brunch.
Ingredients
- •1 large head cauliflower (about 2 lbs or 900g, cut into bite-sized florets)
- •3 tbsp extra virgin olive oil (for roasting)
- •1 tsp kosher salt
- •½ tsp black pepper
- •½ cup Kalamata olives (75g, pitted and halved)
- •½ cup Castelvetrano olives (75g, pitted and halved)
- •⅓ cup oil-packed sun-dried tomatoes (50g, julienned)
- •2 tbsp capers (30g, drained)
- •¼ cup flat leaf parsley (15g, freshly chopped)
- •¼ cup raw sunflower seeds (35g)
- •¼ cup extra virgin olive oil (60ml, for dressing)
- •2 tbsp fresh lemon juice (30ml)
- •1 clove garlic (minced)
- •1 tsp Dijon mustard (5g)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the cauliflower florets with 3 tbsp (45ml) olive oil, salt, and pepper on a rimmed baking sheet, keeping the florets uncrowded.
- 3
Roast for 25 to 30 minutes, flipping halfway through, until the cauliflower is golden-brown with slight charring on the edges.
- 4
Toast the sunflower seeds in a dry skillet over medium heat for 3 to 5 minutes, until fragrant and lightly golden. Set them aside to cool.
- 5
Whisk the lemon juice, minced garlic, and Dijon mustard in a small bowl. Slowly whisk in the 1/4 cup (60ml) olive oil until the dressing is light yellow and glossy.
- 6
Transfer the warm roasted cauliflower to a wide bowl. Add the Kalamata olives, Castelvetrano olives, sun-dried tomatoes, and capers.
- 7
Pour the dressing over the salad and gently toss to coat.
- 8
Scatter the parsley and toasted sunflower seeds over the salad. Serve immediately or let it sit for 15 minutes.
FAQ
Nutrition (per serving)
Calories
285
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