This cauliflower antipasto salad is a delightful twist on the classic antipasto platter. It combines the crispness of fresh cauliflower with a medley of vibrant vegetables, olives, and savory Italian flavors. This recipe is perfect for those looking for a lighter low carb, vegetable forward option that still packs a punch in terms of taste and texture.
Course 30 minute meals, Main Course, Side Dish
Cuisine American, Italian, Keto
Keyword Cauliflower Antipasto Salad Recipe
Prep Time 20 minutesminutes
Resting Time 2 hourshours
Servings 16
Calories 235kcal
Author Bon Appeteach
Ingredients
Cauliflower Antipasto
1headCauliflower diced into small florets
1cupGrape Tomatoeshalved
1/2cupRed Onionssliced thin
1cupSeedless Cucumberdiced small
1/2cupPepperoncinis sliced and diced
1canArtichoke Heartsdrained and diced
1/4cup Black Olives sliced
1/4cupGreen Olivessliced
4oz.Mini Mozzarella Balls
4 oz.Salamidiced small
4oz.Pepperonidiced small
1cupBasilchiffonade
Dressing / Marinade
1cupOlive Oil
1tbsp.Dijon
1/4cupRed Wine Vinegar
1tsp.Italian Seasoning
1/2 tsp.Red Pepper Flakes
1/2 tsp. Sea Salt
1/2tsp.Black Pepper
Instructions
In a large bowl, add in the small cauliflower florets, halved tomatoes, sliced onions, diced cucumber, pepperoncini's, artichoke hearts and olives.
Next, mix in the mozzarella and diced pepperoni and salami and toss everything until combined.
In a small bowl, whisk together the dressing ingredients until mixed well and emulsified. Test taste and adjust seasonings if needed.
Pour the dressing over the cauliflower antipasto and toss until fully coated.
Mix in the the fresh basil and stir again until combined.
This can be served immediately, but tastes better after a few hours in the fridge for the cauliflower to marinate. Toss again before serving for best results.
Notes
This recipe is best made ahead of time so the flavors fully develop. Store in the fridge for 3-5 days.