Cauliflower Antipasto Salad recipe

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Ingredients

1 medium head cauliflower, cut into bite-sized pieces
½ cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon good-quality balsamic vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
1 (14 ounce) can artichoke hearts in water, drained
1 cup cherry or grape tomatoes, halved
⅓ cup sliced black olives
⅓ cup sliced green olives
1 green bell pepper, cut into 1/2-inch pieces
2 ounces Genoa salami, cut into bite-sized pieces
2 ounces Asiago cheese, diced
3 ounces prosciutto, slices rolled and cut in half
1 tablespoon chopped fresh basil, or to taste

Nutrition Info

272 calories
carbohydrate: 9 g
cholesterol: 27.9 mg
fat: 23.4 g
fiber: 2.9 g
protein: 8 g
saturatedFat: 5.5 g
servingSize: -
sodium: 888.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.

  2. Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.

  3. Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.

  4. Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

Recipe Yield

8 servings

Recipe Note

Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.

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