Cauliflower Antipasto Salad

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

Resting Time 2

Servings

Calories 235kcal

Author Bon Appeteach

Ingredients

Cauliflower Antipasto

1 head Cauliflower diced into small florets
1 cup Grape Tomatoes halved
1/2 cup Red Onions sliced thin
1 cup Seedless Cucumber diced small
1/2 cup Pepperoncinis sliced and diced
1 can Artichoke Hearts drained and diced
1/4 cup Black Olives sliced
1/4 cup Green Olives sliced
4 oz. Mini Mozzarella Balls
4 oz. Salami diced small
4 oz. Pepperoni diced small
1 cup Basil chiffonade

Dressing / Marinade

1 cup Olive Oil
1 tbsp. Dijon
1/4 cup Red Wine Vinegar
1 tsp. Italian Seasoning
1/2 tsp. Red Pepper Flakes
1/2 tsp. Sea Salt
1/2 tsp. 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.

Nutrition