Sicilian Cauliflower Salad


Courtesy of Elizabeth Winslow, Farmhouse Delivery
Photography by Jody Horton


Sicilian Cauliflower Salad


For 4 Person(s)


  • 1/4 cups currants
  • 1/2 loaf ciabatta
  • 1/4 cups pine nuts
  • 1 head large cauliflower
  • 2 tablespoons olive oil (plus more, up to ½ c.)
  • 2 anchovy fillets, chopped to a paste
  • 2 cloves garlic, sliced paper thin
  • 1 pinches red pepper flakes
  • 4 tablespoons white balsamic vinegar
  • 1/2 cups Italian parsley leaves
  • 1/4 cups balsamic vinegar

Sicilian Cauliflower Salad Directions

  1. Cover the currants with boiling water and set aside.
  2. Tear the bread into bite-size pieces and set aside.
  3. Toast the pine nuts at 350° until golden and set aside.
  4. Cut the cauliflower into florets, blanch them briefly in boiling water then drain, plunge into ice water and dry thoroughly.
  5. Heat 2 tablespoons olive oil in a large skillet. Sear the cauliflower over moderately high heat until blackened in spots but still crunchy. Pour into a large bowl.
  6. Heat more oil in the skillet and sauté the bread until golden and crunchy. Add to the bowl with the cauliflower.
  7. Add a little more oil to the pan and sauté the anchovy paste and garlic until the garlic just begins to turn golden. Scrape the skillet contents into a small bowl and add the red pepper flakes and white balsamic.
  8. While whisking, slowly drizzle in the ½ cup of olive oil, until the mixture is emulsified. Drain the currants and add to the cauliflower and croutons along with the pine nuts and parsley. Toss with the vinaigrette.
  9. Pour the balsamic into a small skillet and reduce over medium heat and reduce to 2 tablespoons. Place the salad on a serving platter and drizzle with the balsamic syrup.

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