Cauliflower Antipasto Salad
Description
Lightly steamed cauliflower bites take the place of pasta in this low-carb salad inspired by Italian antipasti.
Ingredients
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1 medium head cauliflower, cut into bite-sized pieces
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1/2 cup mayonnaise
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2 tablespoons extra-virgin olive oil
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1 tablespoon good-quality balsamic vinegar
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1 teaspoon lemon juice
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1/2 teaspoon Dijon mustard
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1 clove garlic, minced
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1 pinch salt and ground black pepper to taste
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1 (14 ounce) can artichoke hearts in water, drained
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1 cup cherry or grape tomatoes, halved
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1/3 cup sliced black olives
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1/3 cup sliced green olives
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1 green bell pepper, cut into 1/2-inch pieces
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2 ounces Genoa salami, cut into bite-sized pieces
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2 ounces Asiago cheese, diced
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3 ounces prosciutto, slices rolled and cut in half
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1 tablespoon chopped fresh basil, or to taste
Directions
1
Place 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.
2
Meanwhile, 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.
3
Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
4
Refrigerate salad until ready to serve. Garnish with fresh basil before serving.