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Homemade Marinated Cauliflower Antipasto Salad photo

Marinated Cauliflower Antipasto Salad

This Marinated Cauliflower Antipasto Salad is bursting with flavor! A crunchy, zesty dish that’s perfect for gatherings or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups chopped raw cauliflower
  • 1 cup marinated mushrooms, sliced
  • 2 oz. salami, cut into short strips
  • 2 oz. Provolone cheese, cut into short strips
  • 6 oz. can black olives, drained and cut in half
  • 12 oz. jar roasted red peppers, drained and cut into strips
  • 3 T capers, drained

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Measuring cups and spoons
  • Spatula or spoon

Method
 

Directions
  1. Begin by washing your cauliflower thoroughly. Remove the leaves and cut the cauliflower into manageable florets. Then, chop the florets into smaller pieces, about one inch in size.
  2. In a large mixing bowl, combine the chopped cauliflower, sliced marinated mushrooms, salami strips, Provolone cheese, halved black olives, roasted red pepper strips, and drained capers. Use a spatula to gently mix the ingredients.
  3. In a separate bowl, whisk together olive oil, vinegar, and your choice of herbs. Season the marinade with salt and pepper to taste.
  4. Pour the marinade over the salad mixture. Toss everything together until the vegetables are well coated.
  5. Refrigerate the salad for at least 30 minutes before serving.

Notes

  • This salad can be made up to 3 days in advance for meal prep.
  • Store it in an airtight container to keep it fresh and crunchy.
  • Consider adding fresh herbs just before serving for a burst of flavor.