Sicilian-style Purple Cauliflower Salad Recipe

Team Foodhall

What you need:
• Purple cauliflower – 1
• Olive oil, to coat
• Salt – 1/2 tsp
• Zest of one lemon
• Cooked grain – black rice, quinoa – 2 cups
• Scallions – 2, sliced
• Olives – 1/2 cup, sliced
• Capers – 2 tbsp
• Parsley – 1/2 cup, chopped
For the dressing:
• Olive oil – 1/4 cup
• Red wine vinegar – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1/2 tsp
• Pepper – 1/2 tsp

Method:
1. Preheat oven to 210 degrees celcius
2. Set grains to cook on the stove. Cook and cool to room temperature
3. 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 it cool
4. Make the dressing in a bowl, whisk
5. Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start with the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chilli flakes

Related Recipes


‘Tis the season… for strawberries!