Cauliflower Antipasto Salad

Cauliflower Antipasto Salad


  •     4 cups chopped raw cauliflower
  • 1 cup marinated mushrooms, sliced (or sautéed fresh)
  • 2 oz. salami, (or I used @HolyCow Summer sausage) cut into short strips
  • 2 oz. Provolone cheese, cut into short strips
  • 6 oz. can black olives, drained and cut in half
  • 12 oz. jar roasted red peppers, drained and cut into strips
  • 3 T capers, drained (more or less to taste)


  • 1 /2 Cup extra virgin olive oil
  • 3  fresh-squeezed lemons, juice
  • 1 T caper juice (from the jar of capers)
  • 1/2 tsp. dried Greek oregano
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • Pepper to taste



  • Prepare a pan with a few inches of water,  with a steamer insert in the pan.
  • Bring water to boil while you cut up the cauliflower.
  • Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces.
  • When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.)
  • Dump cauliflower into a colander placed in the sink and let it drain well.
  • While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice, caper juice, dried oregano, & spices to make the dressing.
  • Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.)
  • When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half. Measure out the capers.
  • Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
  • Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.)
  • Season to taste with salt and fresh-ground black pepper and serve.
  • This salad can be made several hours ahead and will also keep in the fridge for a few days.


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