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:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1medium head cauliflower, cut into bite-sized pieces
- ½cup mayonnaise
- 2tablespoons extra-virgin olive oil
- 1tablespoon good-quality balsamic vinegar
- 1teaspoon lemon juice
- ½teaspoon Dijon mustard
- 1clove garlic, minced
- 1pinch salt and ground black pepper to taste
- 1(14 ounce) can artichoke hearts in water, drained
- 1cup cherry or grape tomatoes, halved
- ⅓cup sliced black olives
- ⅓cup sliced green olives
- 1green bell pepper, cut into 1/2-inch pieces
- 2ounces Genoa salami, cut into bite-sized pieces
- 2ounces Asiago cheese, diced
- 3ounces prosciutto, slices rolled and cut in half
- 1tablespoon chopped fresh basil, or to taste
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.