Description
A bright Sicilian-inspired salad of roasted cauliflower with kalamata olives, capers, toasted pine nuts, fresh parsley, and lemon, tossed in high-quality extra virgin olive oil for a bold, briny, and citrusy flavor that shines warm or chilled.
Ingredients
Scale
- 1 large head cauliflower, cut into florets (about 6 cups)
- 3 tablespoons extra virgin olive oil, divided
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1 lemon
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts, toasted
- Salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, toss cauliflower florets with 2 tablespoons of the olive oil, a pinch of salt, and a few grinds of black pepper until evenly coated.
- Prepare Your Cooking Vessel: Spread the cauliflower in a single layer on the prepared baking sheet without overcrowding so pieces roast instead of steam.
- Assemble the Dish: Roast the cauliflower in the preheated oven for 25 to 30 minutes, turning once halfway, until florets are golden brown and slightly crisp at the edges. Meanwhile, toast pine nuts in a dry skillet over medium heat until fragrant and lightly browned, about 2 to 3 minutes.
- Cook to Perfection: Remove roasted cauliflower from the oven and let cool slightly. In a large mixing bowl, combine roasted cauliflower, halved Kalamata olives, capers, sliced red onion, chopped parsley, and toasted pine nuts.
- Finishing Touches: Drizzle the remaining 1 tablespoon of olive oil, add lemon juice and lemon zest, then toss gently to coat. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Enjoy: Let the salad rest for 20 minutes at room temperature to allow flavors to meld, or chill briefly for a cooler salad. Serve on a platter garnished with extra parsley and lemon slices if desired.
Notes
- Toast pine nuts carefully, they brown quickly and can burn in seconds.
- Do not overcrowd the baking sheet to ensure proper caramelization of the cauliflower.
- Use high-quality extra virgin olive oil for the finishing drizzle to maximize flavor.
- If making ahead, add delicate herbs like parsley just before serving for freshness.
Nutrition
- Serving Size: 1 of 4 servings (about 1 to 1 1/4 cups)
- Calories: 220
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Sicilian cauliflower salad, roasted cauliflower salad, Mediterranean salad, vegan salad, lemon cauliflower, cauliflower side dish