Cauliflower Antipasto Salad
Published May 18, 2025
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This Cauliflower Antipasto Salad is light, refreshing, and perfect for summertime! A medley of vibrant veggies, salami, cheese and chickpeas are tossed together in a tangy dressing for a crowd-pleasing recipe that’s deliciously reminiscent of the classic Italian appetizer platter. A great make-ahead option that tastes even better the next day!
“I followed the recipe without changing anything and it is so DELICIOUS!”
Why This Recipe is a Keeper!
The classic “antipasto” Italian appetizer platter has it all when it comes to flavors and textures. This recipe combines all of those salty, savory, and tangy elements of antipasto into a salad for a refreshing yet hearty dish.
Cauliflower provides a low-carb crunchy, neutral base for this antipasto salad. Then, an array of ingredients you probably already have on hand in your pantry, such as marinated artichoke hearts, roasted red bell pepper, Kalamata olives, pepperoncini, and chickpeas infuse bold, vibrant flavor into every bite.
This salad is the perfect make-ahead option for any warm-weather picnic or get-together. Its crisp texture and lively flavors stay bright and fresh.
This antipasto salad with cauliflower recipe is:
- Easy! Many of the ingredients are probably already in your pantry, which makes this salad super simple!
- Versatile! Swap out any ingredients or adjust the amounts to suit your personal preference.
- Make-ahead. This recipe can be made a day ahead of time, and leftovers keep very well for several days. The ingredients marinate in the zesty dressing for a great grab-and-go or quick meal you’ll want to make over and over!
- Tasty! This salad is savory, salty, and zesty and your guests will rave!
How to Make cauliflower antipasto salad:
Recipe Ingredients:
Here’s everything you’ll need to make this antipasto-style salad recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Cauliflower: By all means, use fresh cauliflower. It provides a blank canvas for all of the other delicious flavors in the dressing and from the marinated vegetables and stays crunchy. I recommend buying a whole, fresh head rather than bagged, already cut florets for freshness and so you can cut and trim the florets consistently.
- Garbanzo Beans: Also called chickpeas, these beans bring a hearty, creamy element to the salad. I like to use canned, rinsed, and drained garbanzo beans for convenience.
- Marinated Artichoke Hearts: For the best flavor, I recommend using high-quality marinated artichoke hearts because the marinade is also used in the dressing for this recipe. These add a savory and tangy element to the salad. The liquid marinated artichoke hearts is packed in is liquid gold so it’s used in the dressing in this antipasto salad recipe.
- Kalamata Olives: Their briny, rich flavor adds depth to this recipe. Pit them yourself, or use pre-pitted for convenience. Cut them in half lengthwise and examine for pit fragments.
- Pepperoncini Peppers: These tangy, mildly spicy peppers add a nice kick. I slice them thinly to distribute their flavor throughout the salad.
- Mozzarella Cheese: Can also use Provolone. Mini mozzarella balls, (bocconcini) will work, but only if the salad is served immediately and you don’t expect leftovers.
- Salami: Any dry Italian salami can be used such as Genoa, Soppressata or even pepperoni.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the cauliflower, red onions, roasted red bell pepper, garbanzo beans, artichoke hearts, olives, pepperoncini peppers, cheese, salami and parsley.
- Toss to combine.
- Whisk dressing ingredients together in a small bowl.
- Pour over salad and stir to combine.
- Garnish with additional parsley.
Chef Tip:
- For this recipe, you can use good-quality roasted red bell peppers from a jar to save time. If you want to make your own, first preheat the broiler to high. Cut the peppers in half and remove the seeds and excess membraine. Place on a baking sheet and set under the broiler and broil for 10 to 15 minutes or until blackened. Immediately place another baking sheet the same size over the peppers or cover with aluminum foil. Let the peppers steam and rest for 15 minutes. Peel and coarsely chop.
Recipe FAQs:
This recipe uses raw cauliflower for a crunchy texture and a lighter and more refreshing flavor profile. You could also roast the cauliflower first as in my Warm Roasted Cauliflower Salad or blanch it as in my Sicilian Cauliflower Salad if you want it more tender.
Yes! This salad is a great make-ahead option that can be prepared a day in advance. It keeps well in the refrigerator for up to four days.
To make the salad vegetarian, leave out the salami or use something plant-based.
Serve with:
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Cauliflower Antipasto Salad
Ingredients
Salad
- 1 large head cauliflower, cut into small florets
- 1/2 medium red onion, finely chopped
- 1 jar (12-ounce) roasted red bell peppers, drained and coarsely chopped
- 1 can (15-ounce) garbanzo beans, drained and rinsed
- 1 jar (12-ounce) marinated artichoke hearts, drained and coarsely chopped with marinade reserved
- 1 cup pitted Kalamata olives, sliced
- 1/2 cup chopped pepperoncini peppers
- 8 ounces Mozzarella cheese, or Provolone, diced
- 4 ounces thinly sliced Italian salami, such as Genoa or Soppressata, coarsely chopped
- 1/2 cup chopped Italian parsley
Dressing
- 1/2 cup Reserved marinade from artichoke hearts
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar, or to taste
- 1 large lemon, juiced (2-3 tablespoons)
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste and tolerance
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
Salad
- Combine the cauliflower, red onion, roasted red bell pepper, garbanzo beans, artichoke hearts, olives, pepperoncini peppers, cheese, salami and parsley. Toss to combine.
Dressing
- Whisk dressing ingredients together in a small bowl. Pour over salad and stir to combine. Garnish with additional parsley.
Notes
- Can also use Provolone. Mini mozzarella balls, (bocconcini) will work, but only if the salad is served immediately and you don’t expect leftovers.
- Any dry Italian salami can be used such as Genoa, Soppressata or even pepperoni.
- Make it vegetarian with plant-based substitutes for the meat.
- Can be made a day ahead of time, and leftovers keep very well for several days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is absolutely delicious! I forgot the garbanzos, but it’s just fine without them. Next time – and there will be a next time! – I’ll be sure to put them in. I was trying to think of another vegetable that could be used in place of cauliflower, because it would be fun to switch it up sometimes. Anyway – thanks for the recipe. It’s a keeper!
Hi, Kerry, Thank so much and happy you enjoyed! I’m getting ready to update this post because I love this salad, too. Appreciate your trying the recipe and coming back to comment and rate.
I followed the recipe without changing anything and it is so DELICIOUS! Thank you so much for your sharing it with us!!
Hi, Vivian, Thanks so very much and so happy you love this recipe! Appreciate your taking the time to come back and comment and rate.
Carol this looks delicious. I love cauliflower with savory ingredients and I’m going to make your recipe soon. Thanks.
Thanks so much, Joe! Yeah, this one is a real keeper! I’m a huge fan of Italian antipasto and am excited about enjoying that concept in this delicious salad! Thanks again and hope you enjoy!