Cauliflower Antipasto Salad

Lightly steamed cauliflower bites take the place of pasta in this hearty, antipasto-style salad. Make it for a hearty lunch, on a bed of greens, with a crusty bread, or for a cool side dish for a summer barbecue or potluck. Store any leftovers, tightly covered, in the refrigerator for up to 3 days.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 272 Calories

Ingredients

• 1 teaspoon lemon juice
• 1 clove garlic, minced
• ½ cup mayonnaise
• 1 pinch salt and ground black pepper to taste
• ⅓ cup sliced black olives
• ½ teaspoon Dijon mustard
• 1 (14 ounce) can artichoke hearts in water, drained
• 2 tablespoons extra-virgin olive oil
• 1 medium head cauliflower, cut into bite-sized pieces
• 1 tablespoon chopped fresh basil, or to taste
• 1 cup cherry or grape tomatoes, halved
• ⅓ cup sliced green olives
• 1 green bell pepper, cut into 1/2-inch pieces
• 1 tablespoon good-quality balsamic vinegar
• 2 ounces Genoa salami, cut into bite-sized pieces
• 2 ounces Asiago cheese, diced
• 3 ounces prosciutto, slices rolled and cut in half

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Refrigerate salad until ready to serve. Garnish with fresh basil before serving.