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Two servings of Cauliflower Antipasto Salad in wooden bowls with most still on gray-rimmed platter.
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4.73 from 11 votes

Cauliflower Antipasto Salad

Cauliflower Antipasto Salad is easy summertime fare that’s light, crunchy, crazy flavorful and perfect for feeding a crowd!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course / Dinner Salads, Salads
Cuisine: Italian
Diet: Diabetic, Gluten Free
Servings: 8 -10
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salad

  • 1 jar (12-ounce) roasted red bell peppers drained and coarsely chopped
  • 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

  • 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

  • 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

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