This vibrant and flavorful salad transforms humble cauliflower into an elegant antipasto masterpiece. Tender-crisp cauliflower florets are lightly steamed and marinated in a zesty dressing, soaking up bright notes of lemon, briny caper juice, and earthy oregano. The marinated cauliflower is then tossed with classic antipasto favorites: silky roasted red peppers, savory salami and Provolone, earthy marinated mushrooms, briny black olives, and a sprinkling of salty capers. Low in carbs and bursting with Mediterranean flavors, this make-ahead salad is perfect for a summer picnic or an easy appetizer platter.

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 halved
• 12 oz. jar roasted red peppers, drained and cut into strips
• 3 Tablespoon capers, drained (adjust to taste)

Dressing

• 1/4 cup vinaigrette dressing (such as Newman’s Own Olive Oil & Vinegar Dressing)
• 1 Tablespoon extra virgin olive oil
• 2 Tablespoon fresh-squeezed lemon juice
• 1 Tablespoon caper juice (from the caper jar)
• 1/2 teaspoon dried Greek oregano

Preparation

1. Bring a few inches of water to a boil in a saucepan fitted with a steamer basket or an electric steamer.
2. While water heats, trim and chop the cauliflower into bite-sized florets.
3. Steam cauliflower for about 4 minutes until just tender yet still crisp. Drain in a colander.
4. Meanwhile, whisk together the vinaigrette dressing, olive oil, lemon juice, caper juice, and oregano.
5. Lay cauliflower out on paper towels to dry thoroughly — this keeps the salad from becoming watery.
6. Place dried cauliflower in a large zip-top bag with half the dressing, seal, and refrigerate for at least 4–6 hours (minimum 2–3 hours).
7. When ready to serve, prep the rest of the ingredients: slice the salami, Provolone, roasted red peppers, and marinated mushrooms; halve the black olives; measure the capers.
8. In a large bowl, combine marinated cauliflower with the antipasto ingredients. Add more dressing to taste.
9. Season with salt and freshly ground black pepper. Serve immediately, or refrigerate to allow flavors to meld further.

This salad keeps well for several days, making it an ideal addition to your picnic basket, charcuterie spread, or weekday lunch rotation. Let the bright flavors of this antipasto creation delight your taste buds — you might never look at cauliflower the same way again!