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.
- Serves: 8 persons
- 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
Step 1Place 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 2Meanwhile, 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 3Add 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 4Refrigerate salad until ready to serve. Garnish with fresh basil before serving.