Equipment
* optional
Ingredients
Roasted Cauliflower Base
- 1 cauliflower, whole head
- 30 ml extra-virgin olive oil
- 3 g fine sea salt
- 1 g black pepper, freshly ground
Dressing and Salad Additions
- 30 g anchovy fillets in oil, drained and minced
- 80 g castelvetrano olives, pitted and halved
- 30 g capers, drained and rinsed
- 1 shallot, finely diced
- 2 garlic, minced
- 30 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 45 ml extra-virgin olive oil
- 20 g flat-leaf parsley, coarsely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 257 kcal
- Protein
- 6 g
- Carbohydrates
- 13 g
- Fat
- 22 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 1112 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 6 mg
- Potassium
- 655 mg
- Calcium
- 85 mg
- Iron
- 1.9 mg
- Magnesium
- 42 mg
- Phosphorus
- 110 mg
- Zinc
- 0.8 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 96 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.8 mg
- Vitamin K
- 123 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.16 mg
- Niacin
- 2.6 mg
- Folate
- 116 mcg
- Water
- 207 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment paper.
Cut the cauliflower head into uniform bite-sized florets of approximately 3 cm (1.2 inches), discarding the thick core and leaves.
Place the cut cauliflower florets into a large mixing bowl, add 30 ml extra-virgin olive oil, 3 g fine sea salt, and 1 g freshly ground black pepper, and toss until every floret is evenly coated.
Spread the seasoned cauliflower in an even single layer on the prepared baking sheet and roast at 220°C (425°F) for 25 minutes, flipping with a spatula after 15 minutes, until tender and deeply browned on the edges.
Finely dice the peeled shallot on a cutting board using a chef's knife.
Mince the garlic cloves finely on the cutting board.
Chop the drained anchovy fillets finely on the cutting board until they break down into a paste-like consistency.
Cut the pitted Castelvetrano olives in half lengthwise on the cutting board.
In a small mixing bowl, combine the chopped anchovies, minced garlic, diced shallot, 2 g lemon zest, 30 ml lemon juice, and 45 ml extra-virgin olive oil, then whisk vigorously until slightly emulsified.
Transfer the hot roasted cauliflower directly from the baking sheet into the large mixing bowl, then add the halved olives, 30 g drained capers, 20 g chopped flat-leaf parsley, and the whisked dressing.
Toss all ingredients gently using a rubber spatula until the cauliflower, olives, and capers are thoroughly coated in the dressing and the parsley is evenly distributed.
Transfer the salad to a serving platter and serve warm immediately, or allow it to stand at room temperature for 15 minutes to let flavors meld before serving.
Chef's Notes
- Roasting at a high heat of 220°C (425°F) triggers caramelization on the exterior of the cauliflower florets while keeping the interior tender, providing a nutty sweetness that balances the salinity of the anchovies and capers.
- Castelvetrano olives offer a buttery, vibrant green sweetness that contrasts sharply with the sharp acidity of the lemon juice; do not substitute with harsh or dry black olives.
- Tossing the dressing into the cauliflower while it is still warm draws the emulsified dressing deeply into the open pores of the florets.
- When saving leftovers, divide the salad into shallow containers and chill at 4°C (40°F) or below within 2 hours. If reheating, heat to a minimum internal temperature of 74°C (165°F) verified with an instant-read thermometer.
Storage
Refrigerator: 3 days — Cool completely and store in an airtight container at 4°C (40°F) or below within 2 hours of preparation.
Reheating: Serve chilled, at room temperature, or reheat in an oven preheated to 175°C (350°F) for 8 to 10 minutes until warmed through to a minimum internal temperature of 74°C (165°F) measured with an instant-read food thermometer.
Troubleshooting
Cauliflower is soft and pale with little to no browning
Cause: The baking sheet was overcrowded or the florets retained too much surface water when oiled
Fix: Transfer the baking sheet to the upper rack and broil at 260°C (500°F) for 2 to 3 minutes, monitoring closely to prevent burning
Prevention: Dry the cut cauliflower thoroughly with clean towels and distribute florets in a single layer with distinct air gaps between them
The finished salad tastes excessively salty or punchy
Cause: Capers and anchovies were added without adequate rinsing or balancing acid
Fix: Whisk an extra 15 ml of fresh lemon juice with 15 ml of extra-virgin olive oil and gently toss into the salad to dilute the saltiness
Prevention: Rinse brined capers under running cold water and adhere strictly to the measured anchovy quantity
Cultural Context
Rooted in Southern Italian and Sicilian home cooking, this dish celebrates the classic Mediterranean pantry pairing of cured anchovies, brined capers, and whole olives with winter brassicas. Sicilian cooks frequently pair earthy, sweet vegetables like cauliflower and broccoli with intensely savory coastal preserves to create robust, nutrient-dense salads capable of standing as either a starter or a centerpiece.
