Purple Cauliflower Salad (Sicilian Style!)

A simple Sicilian recipe for Purple Cauliflower Salad with Kalamata olives, capers, fresh herbs, a grain of choice, topped with pickled red onions. Add almonds or shaved pecorino to add richness, or keep it vegan! Either way, you’ll love the Sicilian flavours in this recipe!


1 head cauliflower, purple if possible
olive oil to coat
1/2 teaspoon salt
zest of one lemon
2 cups cooked grain- black rice, quinoa, freekah, farro, etc….
2 scallions, sliced
1/2 cup sliced Kalamata olives
2 tablespoons capers
1/2 cup Italian parsley, chopped

1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Optional Garnishes: Pickled onions, almonds, chili flakes, shaved pecorino



Preheat oven to 425F

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 the dressing in a bowl or layer them in a shallow bowl. If layering, start wth the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.


Recipe from Feasting at Home