Sicilian Purple Cauliflower Salad

Marsh FarmJuly 14, 2020

A simple Sicilian recipe for Purple Cauliflower Salad using everything from The Farm Shop - with salty olives and capers, fresh herbs, healthy quinoa and topped with delicious dressing. Hold the cheese for an equally yummy vegan version.


1 purple cauliflower
Olive oil to coat
1/2 tsp salt
One lemon
110g quinoa
1/2 red onion, sliced
100g sliced olives
2 tbsp capers
100g crispy salad bag
15g chopped parsley
50g parmagiano cheese
50g almonds
Garlic & parsley dressing


  1. Preheat oven to 200C
  2. Cook the Quinoa following the box guidelines and cool to room temperature.
  3. Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.
  4. Add the quinoa to a bowl followed by the cauliflower, red onion, olives, capers and parsley.
  5. Drizzle with the dressing and lemon juice.
  6. (optional) sprinkle almonds and slices of shaved parmagiano over the top.
  7. Serve and enjoy!

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