Pic of Sicilian cauliflower salad

Sicilian cauliflower salad

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Sicilian cauliflower salad

Serves 4 20 min
Simply dressed with good olive oil and lemon juice, this light and healthy recipe is a good way of getting the best of cauliflower. It's important not to overcook the veg so that it remains crunchy. This makes a great, very healthy midweek meal – and, because it gets even better when left to sit for a few hours, it would be lovely to take any leftovers in your packed lunch.


  • 1 red pepper
  • 1 cauliflower, broken into florets
  • 12 black olives, pitted
  • 4 anchovies, chopped
  • 2 tbsp capers
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • fresh parsley, chopped
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Char the pepper under the grill or over a gas flame and leave to cool in a plastic bag or container before peeling and slicing.
  • Step 2

    Blanch the cauliflower florets in boiling salted water for 2-3 minutes and drain thoroughly (or steam for 3-4 minutes).
  • Step 3

    While still warm, toss with the pepper, olives, anchovies and capers, then mix in the olive oil and lemon juice.
  • Step 4

    Adjust the seasoning to taste. Sprinkle with chopped parsley and chill for several hours before serving.

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