Zesty Cauliflower Antipasto Salad Recipes

ZESTY CAULIFLOWER ANTIPASTO SALAD

Zesty Cauliflower Antipasto Salad image

Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.

Provided by Soup Loving Nicole

Categories Salad Vegetable Salad Recipes Cauliflower

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, cut into small florets
1 small red onion, sliced
½ cup Italian-style salad dressing
12 grape tomatoes, halved
1 (14 ounce) can quartered artichoke hearts, drained
½ cup sliced Kalamata olives
½ cup mild banana pepper rings
8 ounces small fresh mozzarella balls (such as BelGioioso®)
4 ounces Genoa salami, chopped

Steps:

Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 12.1 g, Cholesterol 36.5 mg, Fat 17.3 g, Fiber 3.3 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 882.1 mg, Sugar 3.1 g

CAULIFLOWER OLIVE ANTIPASTO SALAD

Cauliflower Olive Antipasto Salad image

This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette.

Provided by CookinDiva

Categories Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cauliflower, cut into small florets
1/2 cup stuffed green olive, sliced, drained
1/2 cup ripe olives, small size
1/2 cup red pepper, chopped
1/4 cup banana pepper ring, from a jar, mild
2 tablespoons pine nuts, toasted (optional)
1 tablespoon lemon juice
2 tablespoons cider vinegar
1 pinch sugar
1 pinch pepper
1/4 cup olive oil
1 teaspoon mixed Italian herbs

Steps:

Combine dressing ingredients; set aside.
Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.

Nutrition Facts : Calories 111.3, Fat 10.3, SaturatedFat 1.4, Sodium 114, Carbohydrate 4.7, Fiber 2, Sugar 1.9, Protein 1.3

ANTIPASTO SALAD

Antipasto Salad image

Antipasto salad is a fun and flavorful mix of all my favorite Italian flavors! Tangy, bright and amazingly delish, this low carb and keto salad recipe is a must have in your summer recipe collection!

Provided by Emilie

Categories Salad

Time 35m

Number Of Ingredients 19

Ingredients

1 large head cauliflower (cut into small florets (2-3 pounds))
¼ cup oilve or avocado oil
1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
4 oz. Italian dry salami (diced)
4 oz. pepperoni (diced)
¼ cup sliced pepperoncini peppers
1/3 cup julienned roasted red pepper (about one pepper (Find out how to roast your own here))
1 6 oz. can medium black olives
¼ medium red onion (sliced)
8 oz. fresh mozzarella pearls or diced fresh mozzarella
½ cup red wine vinegar
¾ cup olive or avocado oil
1 tsp. dried mustard
1 tsp. salt
¾ tsp. Fiesta Brand Zesty Italian Delight Seasoning or Italian seasoning
½ tsp. Lakanto Granulated Sweetener
1 clove garlic (finely minced or grated)

Steps:

Combine all the ingredients for the dressing into a one pint mason jar and shake to combine. Set aside.
Preheat your grill to 350-375 degrees. Place the cauliflower florets into a disposable 9x13 pan and toss with 1/4 cup oil, salt, garlic powder and pepper. Place the pan on the grill and cook for 20-25 minutes, stirring occasionally. You are looking for the cauliflower to be tender but still have bite to it. Once the cauliflower is done remove from the grill and let it cool for about 10 minutes.
While the cauliflower is cooking, combine the diced salami, pepperoni, and the next 4 ingredients in a large bowl and toss to combine. Add in the cooled grilled cauliflower and ½ of the prepared dressing and toss to combine. Add the mozzarella and gently toss to combine. Cover and refrigerate for at least 30 minutes before serving. When ready to serve, let the salad sit at room temperature for 15-20 minutes before serving and redress with additional vinaigrette.

Nutrition Facts : Calories 364 kcal, Carbohydrate 5 g, Protein 13 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 1557 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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