Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1/4 cup extra virgin olive oil
- 1/2 cup pitted green olives, halved
- 1/4 cup golden raisins
- 2 tablespoons pine nuts
- 1 tablespoon capers, drained
- Juice of 1 large lemon
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Cut the cauliflower into bite-sized florets. Bring a large pot of salted water to a boil, and blanch the cauliflower for 4-5 minutes until tender-crisp (al dente). Drain immediately and rinse with cold water to stop the cooking process; set aside to cool.
- Step 2: While the cauliflower cools, toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes, stirring constantly until fragrant and lightly browned. Remove immediately from the pan and set aside.
- Step 3: In a large mixing bowl, whisk together the olive oil and lemon juice. Add the capers, halved olives, and raisins. Season generously with salt and freshly ground black pepper.
- Step 4: Add the cooled cauliflower florets and the toasted pine nuts to the bowl with the dressing mixture. Toss everything gently to ensure the cauliflower is evenly coated and all the ingredients are well distributed.
- Step 5: Taste the salad and adjust seasoning as necessary, adding more lemon juice or pepper if desired. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to fully meld before serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; the flavor actually deepens overnight as the cauliflower absorbs the lemon and olive oil.
- Do not reheat this cold salad; if it's too chilled straight from the fridge, let it sit out at room temperature for 10-15 minutes before serving to brighten the flavors and dressing.
- Serve this vibrant salad alongside grilled seafood (like swordfish or shrimp) or as a bright, tangy counterpoint to rich roasted lamb or lamb chops.
- To ensure the perfect texture, be careful not to overcook the cauliflower during blanching; it should remain slightly firm and "al dente" so it doesn't turn mushy once dressed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American