Marinated Cauliflower Antipasto Salad

 

Marinated Cauliflower Antipasto Salad

Prep Time 20 minutes
 
Cook Time 4 minutes
 
Additional Time 3 hours
 
Total Time 3 hours 24 minutes

Marinated Cauliflower Antipasto Salad is a wonderful year-round salad with antipasto ingredients that add flavor and keep it low in carbs!

Ingredients

  • 4 cups chopped raw cauliflower
  • 1 cup marinated mushrooms, sliced
  • 2 oz. salami, cut into short strips
  • 2 oz. Provolone cheese, cut into short strips
  • 6 oz. can black olives, drained and cut in half
  • 12 oz. jar roasted red peppers, drained and cut into strips
  • 3 T capers, drained (more or less to taste)

Dressing Ingredients:

  • 1/4 cup vinaigrette dressing (see notes)
  • 1  T extra virgin olive oil
  • 2 T fresh-squeezed lemon juice
  • 1 T caper juice (from the jar of capers)
  • 1/2 tsp. dried Greek oregano

Instructions

  1. Prepare a pan with a few inches of water,  with a steamer insert in the pan. (You can also use an electric vegetable steamer (affiliate link) if you’re lucky enough to have one!)
  2. Bring water to boil while you cut up the cauliflower.
  3. Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces.
  4. When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.)
  5. Dump cauliflower into a colander placed in the sink and let it drain well.
  6. While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice (I used my fresh-frozen lemon juice), caper juice, and dried oregano to make the dressing.
  7. When cauliflower has drained well, put a double layer of paper towels on the counter, spread cauliflower out on the towels and pat dry with more towels. Be sure to get the cauliflower as dry as you can get it, or the salad will be watery.
  8. Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.)
  9. When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half. Measure out the capers.
  10. Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
  11. Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.)
  12. Season to taste with salt and fresh-ground black pepper and serve.
  13. This salad can be made several hours ahead and will also keep in the fridge for a few days.

Notes

I used Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) for this recipe, which is very low in sugar.

Recipe created by Kalyn and Jake.

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