Sicilian Cauliflower Salad
Prep Time: 18 min
Inactive Time: 30 min
Cook Time: 1 min
Total Time: 49 min
Servings: 6
RECIPE INGREDIENTS
- 1 head cauliflower, cored
- 1/2 cup Filippo Berio Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 4 tbsp red wine vinegar
- 1/2 cup diced green or black oil-cured olives
- 1/4 cup diced onion
- 1/2 cup diced sweet red peppers
- 1/2 cup diced tomatoes
- 1/2 cup canned chickpeas, drained and well-rinsed
- 1/4 cup chopped fresh parsley
- 2 tbsp capers in brine, drained and minced
- Salt
RECIPE DIRECTIONS
- Separate cauliflower into small, uniform florets. Cook in large pot of boiling salted water for 1 minute; drain well. Transfer to salad bowl. Add olive oil, garlic, wine vinegar, olives, onion, peppers, tomatoes, chickpeas, parsley and capers to bowl. Season with salt to taste; toss well.
- Cover with plastic wrap; let stand at room temperature for 30 minutes. (Make-ahead: Salad can be refrigerated overnight; bring to room temperature before serving.)
- You can substitute 1/4 cup diced sun-dried tomatoes in olive oil for fresh tomatoes if desired.
- If you like chickpeas, add an extra 1/2 cup to the salad.
Tips:
Recipe Provided by Chef Mary Ann Esposito