Sicilian Cauliflower Salad Recipe | Vegetarian Times Skip to main content

Sicilian Cauliflower Salad

Try raw broccoli or thinly sliced carrots in place of the cauliflower.



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1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
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⅓ cup fresh orange juice
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2 Tbs. white wine vinegar
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1 clove garlic, minced (about 1 tsp.)
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¼ cup olive oil
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1 medium red bell pepper, diced (about 1 cup)
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2 stalks celery, diced (about ½ cup)
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⅓ cup golden raisins
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¼ cup chopped fresh parsley
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¼ cup pimento-stuffed olives, drained and coarsely chopped
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2 Tbs. capers, drained and coarsely chopped


  1. Cook cauliflower in pot of boiling salted water 7 to 9 minutes, or until fork-tender. Rinse under cold water to stop further cooking, and drain.
  2. Whisk together juice, vinegar and garlic in large bowl. Gradually whisk in oil. Season with salt and pepper. Add cauliflower and remaining ingredients, and toss to coat. Chill in refrigerator overnight, or up to 2 days.

Nutrition Information: 

3 g
Total Fat: 
4.5 g
Saturated Fat: 
0 g
10 g
0 mg
461 mg
4 g
4 g
Serves 8

Comments on this Recipe

DOn't cook anything. This would be awesome and healthier raw.

Fresh, salty and sweet. Love the crunch of the cauliflower. A beautiful salad.