Cauliflower Antipasto Salad

Cauliflower Antipasto Salad is easy summertime fare that’s light, crunchy, crazy flavorful and perfect for feeding a crowd!

Although one can make and enjoy a salad any time of year, one of the reasons I love summer is because it’s truly “salad season!”  We love having salads ready to go in our refrigerator all summer long to grab for a quick, easy lunch or enjoy as part of a light supper.

Italian-inspired Cauliflower Antipasto Salad is crazy easy to make.  It will last for a couple of days in your refrigerator for meals on the go or you can pull it together quickly and take it to an impromptu summer get-together with friends or for the crowd you’re expecting for a casual summer occasion!

How to make Cauliflower Antipasto Salad:

• Start by roasting red bell peppers under the broiler.  Cover, then let them steam 15 to 20 minutes or so so the skin is easier to remove.  Then coarsely chop.
• If you’re really short on time, use a good brand of jarred roasted red bell peppers.  Here’s a guide on the best brands to use:  Best Roasted Red Bell Peppers.

• Then, just combine all the other ingredients!
  • Fresh cauliflower cut into small bite-sized florets
  • Salami/salumi
  • Marinated artichoke hearts
  • Garbanzo beans
  • Black olives
  • Cheese
  • Herbs
  • …And a lively dressing.

That’s it my friends!  Cauliflower Antipasto Salad!

It’s the perfect summer salad for keeping in the fridge for a light summer lunch, as part of a quick supper or a crowd-pleaser your family and friends will love!

Cauliflower Antipasto Salad is super low-carb so everyone at the party can enjoy it!  Well, okay, not the vegetarians or vegans but if you’re expecting any at the party, just leave out the cheese and salami/salumi.

Be sure to check out my other delicious Italian-inspired salads!

• Massaged Kale Antipasto Salad
• Roasted Cauliflower Salad
• Sicilian Cauliflower Salad

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Cauliflower Antipasto Salad

4.73 from 11 votes

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By: Carol | From A Chef’s Kitchen

Cauliflower Antipasto Salad is easy summertime fare that’s light, crunchy, crazy flavorful and perfect for feeding a crowd!

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course / Dinner Salads, Salads

Cuisine Italian

Servings 8 -10

Calories 380 kcal

Equipment

• ▢
  Wusthof Chef Knife
• ▢
  Cutting Board
• ▢
  Rimmed Sheet Pan
• ▢
  Stainless Steel Mixing Bowls

Ingredients

  

1x2x3x

Salad

• ▢ 2 large red bell peppers - halved and seeded –OR– 1 jar (12-ounce) roasted red bell peppers, drained and coarsely chopped
• ▢ 1 tablespoon olive oil
• ▢ 1 large head cauliflower - cut into small florets
• ▢ 1/2 medium red onion - finely chopped
• ▢ 1 can (15-ounce) garbanzo beans - drained and rinsed
• ▢ 1 jar (12-ounce) marinated artichoke hearts - drained with marinade reserved and coarsely chopped
• ▢ 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

• ▢ Reserved marinade from artichoke hearts
• ▢ 1/2 cup extra-virgin olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 large lemon - juiced
• ▢ 4 cloves garlic - minced
• ▢ 1 teaspoon crushed red pepper flakes
• ▢ 1 teaspoon dried Italian seasoning
• ▢ Salt and freshly ground black pepper - to taste

Instructions

 

Salad

• Preheat broiler to high. Place red bell pepper halves on a baking sheet and rub with olive oil. Place under the broiler and broil 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. Transfer to a large mixing bowl.
• Add cauliflower, red onion, garbanzo beans, artichoke hearts, olives, pepperoncini peppers, cheese, salami and parsley (or celery leaves). Toss to combine.

Dressing

• Whisk dressing ingredients together in a small bowl. Pour over salad and stir to combine. Garnish with additional parsley or celery leaves.      

Recipe Notes

SUBSTITUTIONS:

• Use good quality roasted red bell peppers from a jar to save time.

MAKE AHEAD:

• Salad keeps very well in the refrigerator for 3-4 days.

Nutrition

Serving: 1 | Calories: 380kcal | Carbohydrates: 14g | Protein: 13g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 884mg | Potassium: 569mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2178IU | Vitamin C: 127mg | Calcium: 204mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.