Cauliflower Antipasto Salad

Cauliflower antipasto salad photo.PNG


1 large head of cauliflower trimmed and cut into bite-size florets

3 large carrots sliced about ¼“ thick on the diagonal

2 Tablespoons red wine vinegar

Zest and juice of 1 lemon

1 clove garlic roughly chopped

½ teaspoon dried oregano

About 1 Cup fresh flat leaf parsley (1/2 bunch)

2 scallions trimmed and roughly chopped

¼ Cup olive oil

Salt & pepper

½ Cup marinated artichoke hearts, quartered

½ Cup sliced mild pepper rings (banana peppers or pepperoncini) drained

½ Cup sliced roasted red peppers drained

½ Cup pitted Kalamata olives, halved

½ Cup Sliced green olives

½ Cup Salami, sopressata or pepperoni, sliced into ½’ wide strips

½ Cup Marinated mushrooms, halved

2 Tablespoons capers drained


Steam cauliflower & carrots about 5 minutes

While cauliflower & carrots are steaming, add red wine vinegar, lemon zest and juice, garlic, dried oregano, parsley and scallions to the bowl of a food processor fitted with a steel blade. Process while streaming in olive oil to form dressing. Season with salt & pepper to taste.

Toss steamed cauliflower & carrots with ½ dressing and refrigerate until cooled.

In a large bowl, combine remaining ingredients (artichokes, peppers, olives, salami, mushrooms & capers) and toss with cooled cauliflower and carrots. Taste for seasoning, adding additional dressing if necessary.