Cauliflower Antipasto Salad

Cauliflower Antipasto Salad

As a chronic low carb eater (and proud of it), I will admit that sometimes I miss my favorite Italian foods. A good crusty piece of bread dipped in olive oil, a big bowl of fresh pasta and parmesan, and eating all the delicious Italian meats and cheeses galore. I know a lot of my readers are eating a Keto diet and would love to find a way to incorporate their favorite deli meats or fresh mozzarella in a new way. This Cauliflower Antipasto Salad is the perfect way to do just that, but with a whole lot of vegetables (and flavor) added in! Find the full recipe for this Cauliflower Antipasto Salad at the bottom of the page. 

The Dressing:

Making your own dressings or marinades help you control what you really put into your own dishes. A lot of store bought products have hidden sugars, preservatives, and extra junk you just simply don’t need. An easy Italian vinaigrette is simple to whip up and usually involves most of the ingredients you already have in your cabinets! The biggest thing to remember is to use good quality ingredients, especially the olive oil. A lot of olive oils on the market are not pure so make sure you use a high quality olive oil as your base. Add a few squeezes of fresh lemon juice, some classic Italian seasonings, and a little salt and pepper! Blend it all together in a food processor or blender and set it aside.

Cauliflower Antipasto Salad

Cauliflower Antipasto Salad:

You can really get creative with your ingredients for an Antipasto. The base of this Antipasto Salad is the cauliflower. Because cauliflower is frankly, bland, boring, and overall blah, it needs time to marinade in the dressing. Whip this up early in the morning or in the afternoon and it acts as a perfect side dish or meal (so plan accordingly). Besides, cauliflower I love to add artichoke hearts, fresh heirloom tomatoes, and other seasonal fresh vegetables like asparagus or zucchini. Next you add in your favorite meats, cheeses, and olives. I love using a hard salami or diced smoked ham. Fresh mini mozzarella balls are my preference but a Swiss cheese or grated fresh parmesan would work beautifully as well. Add in some diced black or green olives and your all set! Toss everything together with your marinade/ dressing, cover, and allow it to rest for at least 4 hours. I did mix mine once halfway through because the dressing can sometimes settle at the bottom of the bowl. I love eating this as a side for lunch and even have no shame digging in and eating a whole bowl for a meal! This would make a great side dish for spring (think Easter) or even a summer BBQ! Happy low carb eating friends! The complete recipe for the Cauliflower Antipasto Salad can be found below. 

Cauliflower Antipasto Salad

Bon Appeteach,

-L

Cauliflower Antipasto Salad

Print Recipe
Serves: 12-16 Cooking Time: 4 1/2 Hours

Ingredients

  • 1 Head Cauliflower, diced and trimmed into bite sized pieces
  • 1 Zucchini, Sliced in half and diced into 1/2" pieces
  • 1 cup, Heirloom Tomatoes, sliced in half
  • 1 cup, Black Olives, sliced in half
  • 4 oz. Artichoke Hearts, sliced and diced (drain the liquid well)
  • 8 oz, Hard Salami or Smoked Ham, diced in half/cubed
  • 8 oz. Mini Fresh Mozzarella Balls, diced in half
  • 1/2 cup Olive Oil
  • 1 Lemon, juiced
  • 1 Garlic Clove, minced
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Rosemary
  • 1 tsp. Salt & Pepper (each)
  • Optional add ins: Fresh asparagus, green olives, Swiss cheese, and fresh basil or parsley

Instructions

1

Dice all the vegetables, cheese, and meats.

2

In a blender or food processor combine the olive oil, lemon juice, and seasonings. Blend until well mixed and smooth.

3

Pour the dressing over the vegetables and fold in until evenly coated. Cover and refrigerate for a minimum of 4 hours.

4

Garnish with fresh parsley or basil before serving!

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