Whether you want to celebrate spring in the air or spring break, this traditional Italian recipe not only looks celebratory but tastes like it too! Cauliflower may not be the beauty queen at the farmers market but it wins the prize for nutrient density.
Cauliflower Antipasto Salad
Makes a large platter
For the antipasto:
2 large red bell peppers, halved and seeded if you want to roast your own
or 1 jar (12 ounce) roasted red bell peppers, drained and coarsely chopped
1 Tablespoon extra virgin olive oil
1 large head of cauliflower, broken or cut into small florets
1/2 cup medium red onion, finely chopped
1 can (15 ounce) can garbanzo beans, drained and rinsed
1 jar (12 ounce) marinated artichoke hearts, drained (reserve marinade) and coarsely chopped
1 cup pitted Kalamata olives, sliced
1/2 cup chopped pepperoncini peppers
8 ounces Mozzarella or Provolone cheese, diced
4 ounces thinly sliced Italian sausages or salami like soppressata or Genoa, coarsely chopped
1/2 cup Italian or flat leaf parsley leaves rinsed and dried plus more for garnish
For the dressing:
Reserved marinade from artichoke hearts
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 large lemon, juiced
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning
Freshly ground pepper, to taste
- To roast bell peppers (if needed):
- Preheat broiler to high. Line a half sheet pan with parchment paper or non-stick aluminum foil.
- On the pan, rub the bell pepper halves well with olive oil. Place cut side down on the pan and broil 10 to 15 minutes or until blackened. Immediately place in a covered bowl to steam. When cool enough to handle, peel and coarsely chop. Transfer to a large bowl.
- Combine red peppers with the rest of the ingredients for the antipasto. Toss to combine.
- For the dressing, whisk dressing ingredients together in a small bowl and pour over antipasto to combine.
- Garnish with additional parsley.
- Serve on a pretty platter.
Adapted from prouditaliancook.com