Italian Roasted Cauliflower Salad

As we head into the weekend, I thought we’d explore Southern Italy a bit more as part of my Culinary Staycation series. Last week, we dined on a simple Tuna Salad Caprese on the gorgeous island of Capri. Today, we’ll travel south to the tippy-toe of the Italian boot, to the region known as Calabria.

The Church on the Island – Tropea, Calabria, Italy

Calabria’s geography, with direct access to the Ionian and Tyrrhenian Seas, made it desirable to a number of conquering nations throughout history. During the 8th century B.C. the Greeks ruled, followed 500 years later by the Romans… then the Teutons, the Goths, the Lombards, the French, the Sicilians, the Spaniards… the list goes on. Each conquering nation made an impression on the local cuisine, giving Calabria a tapestry of amazing flavors to play with.

Calabria, Italy – Tropea la Costa

Some of the most important ingredients in Calabrian cuisine were introduced by the Arabs– eggplant, citrus, artichokes, and raisins are all major players in Calabrian cooking. The Spaniards and French brought their own influences.  With all of these colorful countries  in the mix, it’s no wonder that Calabrian food has so much flavor… it’s anything but tame. Strong flavors like chili peppers, salty brined capers, and lemon juice abound.

Le Castella, Crotone – Calabria, Italy

I adapted this salad from a wonderful cookbook (now out of print) called “The Food of Southern Italy” by Carlo Middione. This book is a treasure trove of authentic Italian cooking. In this traditional Calabrian salad, cooked cauliflower is drizzled with olive oil and tossed with olives, capers, parsley and chili flakes. I took many liberties with the dish; to start, I roasted the cauliflower rather than boiling it to release the natural sugars and give it some caramelized flavor. I cut the olive oil a bit to make the salad lighter, and added lemon juice to brighten the flavor for summer. The original recipe calls for anchovies, but I didn’t have any on hand so I left them out, choosing to double the amount of olives instead (you can add 8 chopped filets if you like, but cut the amount of olives in half so you’re not overwhelmed with salty flavor). The salad includes a lot of salty ingredients, so I’ve made the salt optional… taste and adjust seasonings as desired.

This salad is super healthy and flavorful. It’s vegan, gluten free, and works for both Mediterranean and low carb diets. Enjoy!

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Organic Olive Oil from Israel

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Cook’s Knife

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Italian Roasted Cauliflower Salad

Ingredients

  • 1 large head (3 lbs) cauliflower
  • 1/4 cup olive oil, divided
  • 2 cloves garlic, minced
  • 1/4 cup chopped flat leaf parsley
  • 16 pitted Gaeta or Kalamata olives, chopped
  • 3 tbsp capers
  • 1 1/2 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes, or more to taste
  • Salt and pepper to taste
Cook Time: 30 Minutes
Total Time: 35 Minutes
Servings: 6
Kosher Key: Pareve
  • Place a rack in the center of your oven and preheat to 425 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
  • Cut the head of cauliflower into four quarters.
  • Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor-- those golden, sugary juices take this veggie from good to amazing.
  • Give all the florets a thorough rinse in a colander. Shake them dry.
  • Place the florets in a large bowl and drizzle them with 1 tbsp olive oil. Add the minced garlic florets to the bowl. Toss the cauliflower florets till they're coated with olive oil and minced garlic.
  • Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl. Sprinkle the cauliflower florets lightly with pepper.
  • Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is roasting, prep your other ingredients-- chop the parsley, juice the lemon, etc.
  • After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization. Sprinkle the reserved cauliflower bits onto the baking sheet. Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it's ready you will be able to pierce it easily with a fork.
  • Remove the cauliflower from the oven. Spread it out on a large plate or platter and allow to cool.
  • Throw the room temperature cauliflower into a salad bowl along with the remaining 3 tbsp of olive oil, parsley, chopped olives, capers, lemon juice and red pepper flakes. The red pepper flakes are very spicy, add with care.
  • Toss gently to combine all ingredients. Season with salt and pepper to taste (I didn't add any salt because the olives and capers are salty, but some might like a touch of salt added to this dish). You can also add more olive oil to taste, if desired.
  • Serve salad at room temperature. Italians like to serve this salad with warm freshly baked bread and copious amounts of olive oil. Served on its own the way I've described here, it is gluten free, low carb, and heart healthy.
  • Passover Note: If you're making this for Passover, note that it is difficult to find capers with a kosher for Passover hechsher. If you're worried about the hechsher, substitute 3 more tbsp of chopped olives for the capers.

Comments (29)Post a Comment

  1. I enjoy all of the recipes, but this one is going to make me chew my arm off. I am making this over the weekend.
    Sonya

  2. I’m so glad you included a sub for the capers, for some reason I just cannot get on board with capers but the salad looks AMAZING (emphasis on the ZING!)

  3. I was planning on making roasted cauliflower for dinner tonight, and then your recipe popped up on my FB page. Thank you, my dinner is going to be off the charts now:-)
    Shabbat Shalom, Tori!

  4. Hi Tori, I am such a fan of your other Roasted Cauliflower recipe so will try this one…however I am not a fan of the black type olives. I only like the green ones…wondering if they would work instead? Or maybe some Feta?
    Thanks as always, love your site and you!

    1. Hi Sharon! Green olives will work great. Feta would be awesome! But they’re both pretty salty, so add the feta to taste. Good luck! So happy you’re enjoying the site. :)

  5. This is delicious! I just made it, following the recipe exactly. I think it will be a summer staple. Thanks for the cauliflower cooking tips, too.

  6. This salad just rocked my world.
    I have been looking for a simple cauliflower dish since visiting Sicily last year.
    I didn’t have any olives so I left them out entirely, but it was fantastic nonetheless!
    I’ll be adding this mouthwatering salad to my arsenal! Thank you for sharing!

  7. I do this minus the olives but with raisins… I think the sweet against the olives would be awesome but not sure what would happen in terms of kosher… I’m a shiksa too… =)

    1. Raisins won’t change the kosher status (if you were strictly kosher you would look for a kosher hechsher on the raisin box). If you want to add them, go for it. :)

  8. Have made this more than once, now … really fabulous, and a big hit even with the non-cauliflower / veggies-aren’t-my-besties crew! Thanks!

  9. Your recipe appears super ! Will try it tomorrow. So much effort seems to have gone into the presentaton of it. Well done.

  10. Great salad, and I’ve passed it on to my dieting friends- they went crazy over it! I added 2 tsps of a balsamic glaze (balsamic reduction) which added another dimension to the dressing. Thanks for another great recipe!

  11. I added some slices of Spanish onions, chopped red capsicum & half a can of drained chick peas. Used fresh chilli instead. Awesome salad!! Yum yum!

  12. I’m thinking about making this for my seder. Can it be made a day in advance or is it best if it doesn’t sit in the fridge?

    1. Hi Havi, no problem making this ahead, but take it out of the fridge an hour before the Seder, as it is best served at room temperature.

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