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Cauliflower Antipasto Salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Low-carb Italian antipasti salad with cauliflower bites instead of pasta.
Ingredients:
  • 1 medium head cauliflower, cut into bite-sized pieces
  • 0.5 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon good-quality balsamic vinegar
  • 1 teaspoon lemon juice
  • 0.5 teaspoon Dijon mustard
  • 1 pinch salt and ground black pepper to taste
  • 1 (14 ounce) can artichoke hearts in water, drained
  • 1 cup cherry or grape tomatoes, halved
  • 0.33333334326744 cup sliced black olives
  • 0.33333334326744 cup sliced green olives
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 2 ounces Genoa salami, cut into bite-sized pieces
  • 2 ounces Asiago cheese, diced
  • 3 ounces prosciutto, slices rolled and cut in half
  • 1 tablespoon chopped fresh basil, or to taste
Instructions:
  • 1. Prepare a steamer by filling a saucepan with water, ensuring it is just below the steamer insert. 2. Bring the water to a boil. 3. Add cauliflower to the steamer, cover it, and steam for 6 to 7 minutes until it is barely fork-tender. 4. Transfer the cauliflower to a metal mixing bowl and refrigerate for approximately 20 minutes.
  • Prepare the dressing by mixing mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic in a small bowl. Season generously with salt and pepper, then set it aside for later use.
  • Combine artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese with the cooled cauliflower. Mix in the dressing and arrange prosciutto rolls on the top.
  • Chill the salad until serving time, then top with fresh basil before serving.

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