Sicilian Cauliflower Salad

Here’s a vibrant and flavorful recipe for Sicilian Cauliflower Salad:

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup cherry tomatoes, halved
• 1/4 cup capers, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: Red pepper flakes for a bit of heat

Instructions:

1. Blanch the Cauliflower:

   • Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for about 3-4 minutes until they are tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.

2. Prepare the Dressing:

   • In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper. If you like a bit of heat, add red pepper flakes to taste.

3. Combine Ingredients:

   • In a large mixing bowl, combine the blanched cauliflower, red onion, Kalamata olives, cherry tomatoes, capers, and parsley.

4. Dress the Salad:

   • Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.

5. Chill and Serve:

   • Let the salad sit for at least 15-20 minutes to allow the flavors to meld. You can also refrigerate it for a couple of hours for an even better taste.
   • Serve chilled or at room temperature.

Enjoy your refreshing Sicilian Cauliflower Salad as a side dish or a light meal!