How to Make Cauliflower Antipasto Salad - A Step-by-Step Guide

Antipasto is a classic Italian appetizer that typically includes a variety of cured meats, cheeses, and marinated vegetables. This Cauliflower Antipasto Salad takes that traditional concept and gives it a healthy, veggie-centric twist. With its mixture of roasted cauliflower, marinated artichokes, tangy olives, and savory cheese, this salad is a flavorful and satisfying addition to any meal. Whether served as a side dish or a light lunch, this Cauliflower Antipasto Salad is sure to be a hit w...

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Ingredients

  • 1 medium head cauliflower, cut into bite-sized pieces
  • ½ cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon good-quality balsamic vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 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
  • ⅓ cup sliced black olives
  • ⅓ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 20 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
  • Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
  • Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
  • Refrigerate salad until ready to serve. Garnish with fresh basil before serving.
  • Nutrition

    272 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Cholesterol: 28mg
    • Sodium: 889mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 43mg
    • Calcium: 73mg
    • Iron: 1mg
    • Potassium: 231mg