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A simple Sicilian recipe for Purple Cauliflower Salad (purple cauliflower is optional!) with kalamata olives, capers, fresh herbs, a grain of choice, topped with pickled red onions. Add Marcona almonds or shaved pecorino to add richness, or keep it vegan! Either way, you’ll love the Sicilian flavors in this recipe!
I stumbled on the most beautiful purple cauliflower at the farmer’s market the other day. I still marvel at how nature produces such remarkable hues, it’s kind of incredible, really. Anyways, this is what became of the purple cauliflower and as I type I’m munching on the leftovers. So tasty! Know that you can make this salad with regular cauliflower, or even a pink one – whatever strikes your fancy.
But if the opportunity arises which, I have a feeling it will – because well, that is how the universe works- where the most beautiful purple cauliflower catches your eye, now you have something to make with it!
And bringing something new and different into the kitchen even as simple as a purple cauliflower makes cooking delightful. So prepare yourself for delight, friends. I’m so excited to see how many of you stumble on a purple cauliflower this week!
If I were a bride, I would have these as my centerpieces. I would hold one as my bouquet. Ok maybe a bit much, but you get the idea, they really are flowers!
Roast the cauliflower and cook your grain of choice.
You can toss everything into a big bowl along with the dressing, or you can layer the salad as I do here for a pretty presentation, to show off the cauliflower – perfect if taking to a potluck or gathering.
Layer the cooked grain on the bottom. Add the roasted purple cauliflower, olives, capers.
Sprinkle with the scallions and herbs.
Add the pickled red onions, and spoon the dressing over top!
Toss right before serving.
So easy, so fun to make.
Go visit your local farmer’s market, find the purple cauliflower of your dreams and give this Purple Cauliflower Salad a try this week! Hope you are having a joyful week. Hint: it’s in you. The joy, I mean… find it!;)
- 1 head cauliflower, purple if possible
- olive oil to coat
- 1/2 teaspoon salt
- zest of one lemon
- 2 cups cooked grain- black rice, quinoa, freekah, farro, etc….
- 2 scallions, sliced
- 1/2 cup sliced kalamata olives
- 2 tablespoons capers
- 1/2 cup Italian parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 425F
Set grains to cook on the stove. Cook and cool to room temp.
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 cool.
Make the dressing, whisking all in a bowl.
Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start wth the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.
- Serving Size: 1 cup
- Calories: 216
- Sugar: 2 g
- Sodium: 570.9 mg
- Fat: 13.8 g
- Saturated Fat: 2.1 g
- Carbohydrates: 21.8 g
- Fiber: 3.8 g
- Protein: 3.8 g
- Cholesterol: 0 mg
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