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Cauliflower Antipasto Salad - Being served on wood serving plates

Cauliflower Antipasto Salad

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Cauliflower Antipasto Salad is easy summertime fare that’s light, crunchy, crazy flavorful and perfect for feeding a crowd!
Course Main Course / Dinner Salads, Salads
Cuisine Italian
Diet Diabetic, Gluten Free
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 -10
Calories 380



  • 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


  • 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



  • 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.


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


MAKE AHEAD:  Salad keeps very well in the refrigerator for 3-4 days.


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