• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Salads » Sicilian Cauliflower Salad

    LAST UPDATED: November 20, 2020 • FIRST PUBLISHED: August 31, 2017 By Toni Dash 33 Comments

    Sicilian Cauliflower Salad

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy, mouthwatering Sicilian Cauliflower Salad will expand your ideas about salad in the most delicious way! Green olives, capers, raisins, orange segments and pine nuts make this irresistible vegan cauliflower recipe tangy and sweet with a toasty flavor. Introducing a fun new cookbook too:  Toss Your Own Salad.Flavorful Sicilian Cauliflower Salad (vegan) with oranges, green olives, raisins and capers

    Next to my bed I have a stack of cookbooks I’ve been sent to review. As I was recovering from pneumonia last week I reached down to thumb through one. The cover art alone of Toss Your Own Salad had excited me as soon as it arrived. I homey plate of what looked like meatballs, pasta and dark greens surrounded by tattoo art, intrigued me. As soon as I cracked the book I couldn’t put it down. It’s as good a ‘read’ as it is a meatless cookbook.

    Toss Your Own Salad cookbook cover

    With a first chapter titled ‘Vegetables Your Mom Ruined’ one quickly gets this is not going to be a highbrow cookbook extolling the values of vegetables. Author Eddie McNamara (whose personal story is as fascinating as are his recipes) gets down and dirty, serving up recipes for sumptuous dishes like Herbed Orzo with Feta and Figs, Garam Masala Sweet Potatoes and Udon Noodles with Creamy Vegan Ramp and Dandelion Pesto.

    These recipes, which would be right at home served on a white linen tablecloth with crisp serviettes, are interwoven with others such as Wino Stew, Hangover Prevention Smoothie: Don’t Say I Never Did Anything for You, and Nihilistic Frittata, reminding the reader that though the bold international flavors of the cookbook’s recipes are sophisticated, they are served up with no pretentiousness whatsoever.

    Single serving of Sicilian Cauliflower Salad with green olives, and oranges

    McNamara is an old school New Yorker (and ex Port Authority cop and former 911 rescuer) and that shines through in recipes like Regular Cheesecake for Regular People and Dojo-Style East Village Salad. His writing is a cross between straight up instruction and a low-grade smack down, suggesting thing like ‘it’s not an art project just cut it’ when listing a cut up head of cauliflower in a recipe I made.

    You might find ‘1 big ass onion’ listed in an ingredient list or titles such as The Whitest Salad You’ll Ever Eat: Fiddleheads, Kale and Pine Nut with Ramp Pesto. I giggled all the way through the book. I loved the fresh, no-hold-barred style and most of all the inspired, exciting fusion recipes that real people can make, served up with rough-around-the-edges cheek. I will be cooking from this cookbook.

    Sicilian Cauliflower Salad with green olives, capers, raisins and oranges

    There was one recipe I thumbed over and kept returning to. Sicilian Cauliflower Salad. Maybe it was watching the Godfather Trilogy as I coughed mercilessly over the prior week or maybe it was the mouthwatering ingredient list of capers, green olives, raisins, crushed red chilies, orange slices and toasted pine nuts that hooked me. I’ve fallen head over heels in love with this salad.

    It’s has a deeply warm flavor from the pine nuts, and a wonderful combination of tangy, sweet with a touch of heat. It’s easy to make and is suggested to refrigerate overnight making it perfect for early meal prep rather than cooking in the minute.

    More Recipes You’ll Love!

    • Cauliflower Cheese Soup
    • Pan Seared Salmon with Capers and Lemon
    • Mexican Fiesta Cauliflower Rice
    • Spiced Indian Cauliflower and Potatoes {Aloo Gobi}

    HOW TO MAKE SICILIAN CAULIFLOWER SALAD:

    Sicilian Cauliflower Salad

    Sicilian Cauliflower Salad

    "Sicilian food is some of the best in the world. The island of Sicily lies just a few miles from North Africa and has been invaded by everyone from the Greeks and Normans to the Moors over the centuries. The result is an amazing cuisine that tastes like the best of Morocco and Italy. Perfect for cauliflower!" - Toss Your Own Salad
    5 from 8 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Total Time: 4 hours 28 minutes
    Servings: 7 cups
    Calories: 72kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 large head of Cauliflower cut into florets (It’s not an art project, just cut it.)
    • 1/4 cup Pine Nuts
    • Olive Oil
    • 2 Garlic cloves minced
    • 1/4 cup Raisins
    • 1/2 cup Green Olives
    • 1 tablespoon Capers
    • Pinch Crushed Red Pepper Flakes
    • 2 tablespoon Tomato Paste
    • 2 Blood Oranges segmented (may substitute regular oranges)

    Instructions

    • Bring a pot of salty water to a boil. Add the cauliflower and boil for 3 minutes. Drain and set aside. 
    • Place a large frying pan over medium heat. Add the pine nuts. Heat and shake for 3 to 5 minutes until toasty. 
    • Once the pine nuts are toasty, add enough olive oil to cover the bottom of the pan and swish it around. Add the garlic, raisins, olives, capers, red pepper flakes, and tomato paste to the pan. Cook, stirring, until the garlic is fragrant. 
    • Add the cauliflower and coat with the pan sauce. Cook over medium heat for 5 minutes, stirring occasionally. 
    • Remove from the heat and let the cauliflower come to room temperature. Add the orange segments. 
    • Refrigerate the salad in a covered container for at least 4 hours. (Overnight is better.) Serve it cold with some good bread.

    Notes

    From Toss Your Own Salad, copyright 2017 by Eddie McNamarra, reprinted with permission of St. Martin’s Press. 

    Nutrition

    Calories: 72kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 224mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 10.9mg | Calcium: 14mg | Iron: 0.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Disclosure:  I was provided a copy of Toss Your Own Salad for the purpose of this review. All opinions are my own.

     

    « Pepperoni Pizza Mac & Cheese (a frozen Mac hack)
    Pesto Tortellini Soup (gluten-free) »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Katherine King says

      September 07, 2017 at 3:02 pm

      5 stars
      This looks delicious I am going to add this to my family dinner night.

      Reply
    2. Crystal says

      September 04, 2017 at 10:13 am

      I LOL’d at the name of the cookbook. My mom always put butter on the vegetables. I hated it! I love it when vegetables can shine!

      Reply
    3. Tracy @ Ascending Butterfly says

      September 04, 2017 at 1:34 am

      First I hope you are feeling a bit better, I have had pneumonia and know first hand just how horrid it is. I’m glad the cookbooks gave you both laughs and inspiration! This salad looks great, I would love to try it!

      Reply
    4. Veronica says

      September 02, 2017 at 2:12 pm

      I don’t often eat cauliflower, but this dish totally makes me want to add it to my diet. Looks so yummy

      Reply
    5. Our Family World says

      September 02, 2017 at 2:33 am

      5 stars
      Delicious! The flavors and textures of the ingredients in this salad is so mouth watering. I am going to try making this at home too!

      Reply
    6. Adrianne Betz says

      September 01, 2017 at 3:58 pm

      I am in love with cauliflower recipes right now. This is right up my alley!

      Reply
    7. Wendy Polisi says

      September 01, 2017 at 3:56 pm

      What a delicious recipe! That cookbook NEEDS to be added to my collection.

      Reply
    8. AnnMarie John says

      September 01, 2017 at 7:51 am

      A meatless cookbook sounds so appealing to me. It’s really nice to be able to create yummy recipes using just veggies. I don’t follow a vegetarian or a vegan diet but I do love my veggies and I try to encourage my kids to eat more. I’d love to try this salad!

      Reply
    9. Carol Cassara says

      September 01, 2017 at 5:00 am

      That sounds like an awesome salad and one that fits my diet perfectly. I think the cookbook is a must have especially for people who would like to eat meat less or even completely remove it from their diet, like me.

      Reply
    10. Jeni Tedeschi says

      September 01, 2017 at 12:41 am

      This sounds absolutely amazing! Like nothing I’ve ever heard of or tried before. Definitely picking the ingredients up later and dinner is a done deal!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Subway Cookies Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.