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A vibrant bowl of Sicilian Cauliflower Salad with roasted cauliflower florets, chickpeas, Kalamata olives, red bell pepper, and fresh parsley, with serving spoons.
Layla

Zesty Sicilian Roasted Cauliflower Salad with Capers & Olives

This vibrant Sicilian Cauliflower Salad features perfectly roasted cauliflower florets tossed with bright lemon, salty capers, briny olives, and fresh herbs for a refreshing and satisfying side or light meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean, Sicilian
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 medium head cauliflower about 2 lbs, cut into 1-inch florets
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
For the Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • Pinch black pepper
For the Salad Assembly
  • 1/4 cup Kalamata olives pitted and roughly chopped
  • 2 tbsp capers drained
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped (optional, but recommended)
  • 1/4 red onion thinly sliced (optional)
  • 2 tbsp toasted pine nuts (optional, for crunch)

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Small Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Cauliflower
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper until evenly coated.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, or until the cauliflower is tender-crisp and lightly caramelized at the edges. Remove from oven and let cool slightly.
Make the Dressing
  1. While the cauliflower roasts, prepare the dressing. In a small bowl, whisk together the 3 tablespoons extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, 1/4 teaspoon sea salt, and a pinch of black pepper until well combined.
Assemble the Salad
  1. In the large mixing bowl (or a clean one), combine the slightly cooled roasted cauliflower, chopped Kalamata olives, drained capers, chopped fresh parsley, and chopped fresh mint (if using). If using, add the thinly sliced red onion.
  2. Pour the dressing over the cauliflower mixture and toss gently to ensure all ingredients are well coated.
Serve
  1. Taste and adjust seasoning as needed. Garnish with toasted pine nuts (if using) before serving. This salad can be served warm, at room temperature, or chilled.

Notes

For best flavor, allow the salad to sit for at least 15-20 minutes before serving to let the flavors meld.
This salad stores well in an airtight container in the refrigerator for up to 3 days. It's often even better the next day!
You can air fry the cauliflower instead of roasting. Toss with oil and seasoning, then air fry at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, until tender and lightly browned.