Cauliflower Antipasto Salad

This cauliflower antipasto salad is a delightful twist on the classic antipasto platter. It combines the crispness of fresh cauliflower with a medley of vibrant vegetables, olives, and savory Italian flavors. This recipe is perfect for those looking for a lighter low carb, vegetable forward option that still packs a punch in terms of taste and texture.

Whether you found this recipe because you wanted a keto antipasto salad, were looking for a veggie-heavy meal prep, or just love cauliflower, then this recipe is for you! This antipasto-style cauliflower salad is a great substitute for a traditional pasta salad if you are on a low carb diet.

I make this often for meal prepping, it makes a great side dish, main dish, or dish to serve for a BBQ as easy summertime fare. Get the full details below for this perfect antipasto salad!

Why Does This Recipe Work?

Flavorful and Versatile: The combination of raw cauliflower. marinated vegetables, meats, and cheeses mixed with a homemade vinaigrette and fresh herbs create a flavor-packed and zesty salad recipe that can be eaten for meal preps, as a side salad, or appetizer for parties and get together’s.
Healthy and Nutritious: Cauliflower is a nutritious vegetable that is low in calories but high in fiber, vitamins C and K, and various minerals. Additionally, it works well for ketogenic diets, low carb diets, and can be made to be gluten-free and vegetarian friendly too.
Texture and Visual Appeal: The best part about using raw cauliflower in this recipe is that while has a lovely crunchy and hearty texture, it also holds up well over time making this perfect for meal prep or to make ahead.

What Is Antipasto?

Antipasto is an Italian term that translates to “before the meal” or “appetizer.” It refers to a traditional course in Italian cuisine that consists of a variety of cold or room-temperature dishes, typically served before the main course. Additionally, it is meant to stimulate the appetite and set the stage for the meal to come.

Typically an antipasto includes a wide assortment of cured meats, cheeses, marinated vegetables, olives, pickles, and other flavorful ingredients. It can be presented as a platter with a beautiful arrangement of different components, allowing diners to create their own combinations and experience a variety of flavors and textures.

Supplies Needed:

Large Bowl
Small Bowl
Knife and Cutting Board
Whisk

Ingredients:

For The Cauliflower Salad:

Large Head of Cauliflower
Grape Tomatoes
Red Onions
Black Olives
Green Olives (you can sub with kalamata olives too)
Pepperoncini Peppers
Artichoke Hearts
Cucumber
Mozzarella Balls (or try parmesan cheese or provolone cheese)
Pepperoni
Salami
Fresh Basil or Fresh Parsley

For The Italian Dressing:

Extra Virgin Olive Oil
Red Wine Vinegar
Dijon Mustard
Italian Seasoning
Red Pepper Flakes
Salt and Black Pepper
Garlic Clove (I used fresh but garlic powder can be used)

How To Make Cauliflower Antipasto Salad:

For The Cauliflower Salad:

Begin by cutting the head of the cauliflower into small florets (I do not recommend cauliflower rice for this recipe) Add them to a large bowl.
Next, add in all the other prepared vegetables. Slice the red onion, halve the tomatoes, add in sliced olives and diced pepperoncini, etc. Chop the foods to make them easy bite-sized pieces.
Finally, mix in the fresh mozzarella and sliced pepperoni, and salami and toss everything well until combined, and set it aside.

Cauliflower Antipasto Salad ingredients in a large bowl

For The Italian Dressing:

In a small mixing bowl, combine all of the dressing ingredients and whisk it together until mixed well and fully emulsified. Test taste and adjust any seasonings as desired.
Carefully pour the dressing over the cauliflower antipasto salad and toss very well to combine and fully coat everything equally.
Store the cauliflower antipasto salad in the fridge for a few hours and occasionally stir the salad (oftentimes the dressing settles at the bottom of the bowl). This helps keep the cauliflower marinated too.
While this recipe can be served right away, it does taste best after a few hours or the next day so the flavors blend together. Garnish with fresh herbs like parsley and basil before serving and enjoy!

dressing the cauliflower antipasto salad

Frequently Asked Questions:

Can I make the cauliflower antipasto salad ahead of time?

Absolutely! In fact, making the salad ahead of time allows the flavors to meld together and enhances the taste. Simply prepare the salad as instructed, cover it tightly, and refrigerate for up to 24 hours before serving. Give it a quick toss before serving to redistribute the dressing.

Can I add other ingredients to the salad?

Certainly! This recipe serves as a base, and you can customize it to your liking. Feel free to add ingredients such as diced red peppers, sun-dried tomatoes, marinated mushrooms, or grilled zucchini to add more variety and flavor to the salad.

Can I make this salad vegan?

To make the cauliflower antipasto salad vegan, simply omit the cured meats and mozzarella cheese or substitute it with a vegan cheese alternative. Double-check the ingredients of the marinated artichoke hearts and ensure they are vegan-friendly as well.

How long does the cauliflower antipasto salad last in the refrigerator?

The salad can be stored in the refrigerator for up to 3-5 days. However, keep in mind that the texture of the cauliflower may soften slightly over time. Before serving any leftovers, give the salad a quick toss to redistribute the dressing and flavors.

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