Cauliflower Antipasto Salad
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.