Marinated Cauliflower Antipasto Salad
This Marinated Cauliflower Antipasto Salad is bursting with flavor! Perfect for gatherings or a light dinner, it's easy to make and delicious!
Servings: 4 servings
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. black olives drained and cut in half
- 12 oz. roasted red peppers drained and cut into strips
- 3 T capers drained
Instructions
- Start by washing and chopping your cauliflower into bite-sized pieces. Make sure to remove any green leaves and tough stems.
- In a large mixing bowl, combine the chopped cauliflower, marinated mushrooms, salami strips, Provolone cheese, black olives, roasted red peppers, and capers. Toss everything together until well mixed.
- Cover the bowl with plastic wrap or a lid and let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Once marinated, give the salad a good stir before serving. Adjust seasoning if necessary and serve as a side dish or main course.
Equipment
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
- Serving spoon
- Measuring spoons
Notes
- For a vegetarian version, omit the salami and cheese, and add more marinated vegetables.
- Adjust the capers based on your preference for saltiness and tang.
- This salad is great for potlucks; keep it chilled until serving.