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

Course Salad

Cuisine Italian

Prep Time 15

Cook Time 13

Total Time 4 28

Servings cups

Calories 72kcal

Author Toni Dash

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

Nutrition