Cauliflower Antipasto Salad

4.73 from 11 votes
45 minutes
Jump To Recipe

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

Photo of Cauliflower Antipasto Salad on gray-rimmed platter garnished with fresh parsley.

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!

Photo of Cauliflower Antipasto Salad on gray-rimmed platter with serving spoon set on an angle.

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.
Photo of Cauliflower Antipasto Salad with some served on wood serving plates.
  • 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.
Photo of Cauliflower Antipasto Salad on three wood serving plates on dark background.

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.

Close-up of photo of Cauliflower Antipasto Salad with decorative serving spoon.

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

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Cauliflower Antipasto Salad - Being served on wood serving plates

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!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course / Dinner Salads, Salads
Cuisine Italian
Servings 8 -10
Calories 380 kcal

Ingredients
  

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.      

Notes

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.

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Recipe Rating




8 Comments

  1. 5 stars
    I followed the recipe without changing anything and it is so DELICIOUS! Thank you so much for your sharing it with us!!

    1. 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.

    1. 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!

  2. 5 stars
    Carol this looks delicious. I love cauliflower with savory ingredients and I’m going to make your recipe soon. Thanks.

  3. 5 stars
    Carol this looks delicious. I love cauliflower with savory ingredients and I’m going to make your recipe soon. Thanks.

  4. 5 stars
    Carol this looks delicious. I love cauliflower with savory ingredients and I’m going to make your recipe soon. Thanks.