Sicilian Cauliflower Salad

David Gould serves this pretty salad at Roman's in Brooklyn, N.Y.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 8

    cups cauliflower florets (a mix of green, white & purple)

  • 7

    tablespoons olive oil, divided

  • 1/4

    cup raisins

  • white wine vinegar, as needed

  • 1/4

    cup salt-packed capers

  • water, as needed

  • 1/2

    cup almonds

  • 1/4

    cup thinly sliced red onions

  • 1/2

    cup torn mint leaves

  • Pecorino Romano shavings

  • lemon juice

  • salt, to taste

Directions

Preheat oven to 475 degrees. In a large bowl, toss cauliflower florets with 3 tablespoons olive oil and a pinch of salt. Spread florets across two baking sheets and roast until browned, about 25 minutes. Let cool to room temperature. Reduce oven temperature to 350 degrees. Place raisins in a small bowl and cover with white wine vinegar. Let sit 30 minutes. Rinse and drain capers, place in a small bowl, cover with water and let sit 30 minutes. Meanwhile, spread almonds across a baking tray. Roast until aromatic and darker in color, about 10 minutes. Remove from oven and roughly chop. Set aside. Strain raisins, reserving vinegar, and capers. To serve, arrange florets on a large serving platter. Garnish with raisins, capers, red onions, mint leaves and Pecorino Romano shavings. Drizzle salad with 4 tablespoons olive oil, a few drops reserved raisin vinegar and lemon juice and salt to taste.

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