Cauliflower Salad With Capers, Parsley and Vinegar
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6 as a starter or side dish
- 1large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
- 1 to 2garlic cloves (to taste), minced
- ¼cup chopped flat-leaf parsley
- 3tablespoons capers, drained and rinsed
- 2 to 3tablespoons white wine vinegar or Champagne vinegar (to taste)
- 6tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
134 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
- Step 2
In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.
Tip
- Advance preparation: You can make this up to a day ahead, but omit the parsley until shortly before serving so that it doesn’t fade. It keeps well in the refrigerator for up to five days.
Private Notes
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Cooking Notes
Sheila Mooney
Steam til tender but not too tender -- the vegetable softens further in the marinade. Don't hold back on the garlic and capers!
Benedicta
We have such good cauliflower here in Sicily that we don't even steam it to make this great salad! Indeed, don't hold back on the garlic, and I use our lemons and lemon juice instead, even adding the rind. Pure health and deliciousness.
Allison
Very good! The reviewer who said not to hold back on the garlic and capers is correct. I added double the garlic and used a whole, small jar of capers. I also used more vinegar than the recipe said and added some lemon juice. Easy, healthy and tasty. I will make this often.
Erica
If you add the dressing while the cauliflower is still hot it will be absorbed better. Don't cook as long, since you are not "refreshing" with cold water it will continue to cook.
tina
Definitely don't hold back on the garlic. I made some persillade last summer with my bountiful parsley crop--used that since it's winter and the parsley in the garden is asleep. Really good!
Brenda
This is a family favorite. I always add green beans and red onion. Any homemade vinaigrette will do, just add plenty of salt. Great to accompany grilled meats in the summer. We serve it chilled
Pretzel
Perfect flavor profile! Another time, I would break the cauliflower into smaller florets to make it easier to eat. In response to other comments: I didn't refresh the cauliflower but did let it cool to room temperature before marinating (spread out so it wouldn't overcook); didn't rinse the capers; reduced the oil a bit; used white wine vinegar as the recipe says. Wonderful.
A work in progress
Too much dressing for 6 cups of florets, imo. Next time, I will use 8 cups. Also, the cauliflower at 6 minutes was over-steamed. I will be reducing that to 5 minutes definitely. It's not a winning recipe yet, but worth trying again to get it right.
Kelly
This was amazing!! So good!! I cooked the cauliflower for the shorter time listed (6 minutes I believe). Wouldn’t go longer for sure; might shorten the time slightly to make it a bit more Al dente.
Itsalislagle
I followed the recipe but added a tsp of Dijon mustard. It was delicious!
Lana G.
This was delicious! I used a Sicilian lemon white balsamic vinegar in this recipe. Also added a small chopped shallot. Made a very tasty dish on a hot day!
Susiepdx
I love this recipe! It's fast and easy and delicious warm or chilled. A few changes for tonight's rendition .... cilantro instead of flat leaf parsley, didn’t rinse the capers, added a couple more garlic cloves and tossed in some sliced castelvetrano olives.
northern cook
Discovered no capers in our pantry. Also discovered a jar of kalamata salad in the refrigerator. So subbed the olive salad mix for the capers. From my sample taste the combo is solid.
mimi in sicily
I agree with Benedicta , we have the best cauliflower in Sicily. As we prepare for our version on Thanksgiving day, this dish will be on the table with lemon rind, lemon juice, lots of parsley and capers. I steam the cauliflower whole and then break it down. Will also add some freshly grated nutmeg. After the holiday I want to try using our wonderful purple cauliflower. Happy holiday to all and thank you for your comments.
lorie
Another delicious addition would be minced (and I mean REALLY minced) red and green onion!
Dina Gattina
Superb for any season. Fresh lemons make this sing, but don't be afraid to use vinegar (rice wine vinegar for me). And the comments---(1) use capers in their juice, (2)don't stint on any of the dressing components (except oil, no need to increase that) and (3)adding warm cauliflower directly to the dressing without rinsing were exactly right. It's faster and easier, and you can compensate for damp cauliflower by increasing the savory ingredients in the dressing.
Lisa F
I roasted the cauliflower which added a nutty flavor. Subbed lemon juice for vinegar. Very yummy!
Willard
I am thrilled with this dish! I did not rinse the capers or refresh the cauliflower but added it warm to the dressing to which I doubled the garlic and added lemon zest, lemon and chopped kalamata olives. Will make this often from now on!
Marian V.
I used the microwave to steam the cauliflower for 2 minutes. It was very good.
sabine
Made it with leftover roasted cauliflower and it was perfect! I agree with others, don’t be shy to add extra capers, etc. for even more flavor
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