This is a very versatile dish. It can be served as a hearty salad or as a side dish for grilled lamb or pork chops. Pine nuts could be added to give the dish a more Sicilian feel.

Preparation Time:

Cooking Time:

Servings: 4

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  • 1 Ontario Cauliflower, cut into florets
  • 1-1/2 tsp (7 mL)  ground coriander
  • 2 tbsp (25 mL) vegetable oil
  • 8 cloves Ontario Garlic, minced 
  • 4 Ontario Peaches, pitted and quartered
  • 1/2 cup (125 mL) golden raisins
  • Half bunch Ontario Mint, leaves torn
  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) sherry or red wine vinegar
  • Kosher salt and freshly ground pepper


Bring large pot of salted water to boil. In 2 batches, blanch cauliflower for 1 minute; transfer to bowl of ice water to stop cooking. Drain.

In large bowl, combine cauliflower, coriander, vegetable oil and garlic, mixing to coat well. Tear off 2 large pieces of foil. Divide cauliflower mixture between the 2 pieces. Wrap and seal to make 2 packets. Place on grill over medium-high heat; cook for 10 minutes, turning once. Remove from grill; let stand for 5 minutes. 

In large bowl, combine cauliflower, peaches, raisins, mint, oil and vinegar.   Season with salt and pepper. Toss to combine. 

Nutritional information

1 Serving:

  • PROTEIN: 6 grams
  • FAT: 14 grams
  • CARBOHYDRATE: 37 grams
  • CALORIES: 286
  • FIBRE: 7 grams
  • SODIUM: 110 mg