Sicilian Cauliflower Salad

Sicilian Cauliflower Salad


Serves 6.

  • 1 head cauliflower, cut into florets
  • 2 tablespoons plus 1/2 teaspoon salt
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Freshly ground black pepper
  • 1/2 cup pitted black olives, minced
  • 1/4 cup capers, drained
  • 1/4 cup gherkins (sour baby pickles), minced
  • 1 tablespoon minced Italian parsley
  • 4 anchovies, chopped
  • 2 hard-boiled eggs, shelled and minced


  1. Bring 3 quarts of water to a boil.
  2. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
  3. Place the cauliflower florets in a bowl.
  4. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
  5. Sprinkle with the hard-boiled eggs and enjoy.



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