Sicilian cauliflower salad

Sicilian cauliflower salad

Categories: Sides & Salads, Vegetarian

Cooking time: 20



  • 1 head of cauliflower, chopped
  • 70 ml Filippo Berio extra virgin olive oil
  • 2 cloves of garlic, minced
  • 4 tbsp Filippo Berio red wine vinegar
  • 100g Green or Black Olives
  • 1/2 medium white onion, diced
  • 1 red pepper, diced
  • 150g diced cherry tomatoes
  • 1 can of chickpeas
  • 50g fresh parsley, chopped
  • 2 tbsp capers, diced and minced


  1. Separate cauliflower into small, uniform florets.
  2. Cook in large pot of boiling salted water for 1 minute; drain well. Transfer to salad bowl.
  3. Add olive oil, garlic, wine vinegar, olives, onion, peppers, tomatoes, chickpeas, parsley and capers to bowl
  4. Season with salt to taste; mix well.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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