Low-Carb Marinated Cauliflower Antipasto Salad is a wonderful summer salad that’s loaded with flavor, and it’s low-carb, Keto, low-glycemic, and gluten-free. Use the Diet-Type Index to find more recipes like this one.
It’s summer, and I couldn’t be happier about having more salads and vegetables on the menu. This Low-Carb Marinated Cauliflower Antipasto Salad is a recipe that was inspired by some little packets of salami and provolone cheese I discovered at Costco, and the salad turned out to be a wonderful low-carb dish that’s easy to make ahead and keeps in the fridge for days.
There are two other cauliflower salads on the blog, and both of those use roasted cauliflower to add flavor. But Low-Carb Marinated Cauliflower Antipasto Salad is definitely something I consider to be a summer salad, so I didn’t want to use the oven. I used a steamer insert in a large pot to cook the cauliflower just until it was barely tender; then I drained the cauliflower well and marinated it for several hours to get the cauliflower infused with the tangy flavors in the dressing.
Jake and I made this a couple of times to get it just right and for the antipasto part of the recipe we settled on marinated mushrooms, strips of salami, strips of Provolone, black olives, roasted red pepper strips, and plenty of capers. But really you can use any combinations of meat, cheese, and vegetables you’d like. Just don’t skip the step of marinating the cauliflower, because that’s what makes the salad a wow!
Cut up enough cauliflower to make 4 cups bite-sized cauliflower pieces and steam for 4 minutes in a vegetable steamer or in a pan with a steamer insert. Drain cauliflower well and when it’s drained, spread out on paper towels and pat dry.
While cauliflower drains whisk together the dressing. Put cauliflower in a large Ziploc bag, add about half the dressing, and let cauliflower marinate for as long as you can, preferably 4-6 hours, or even all day while you’re at work. When you’re ready to make the salad, transfer the marinated cauliflower to a large bowl.
Slice the salami, cheese, and drained roasted red pepper into strips, slice mushrooms, and cut drained olives in half. Measure out the capers. Toss the meat and vegetables with the cauliflower, adding more dressing to taste. (You might not want all the dressing.) Season with salt and fresh-ground black pepper and serve.
This Low-Carb Marinated Cauliflower Antipasto Salad can be made ahead and refrigerated, and keeps well in the fridge for several days.
WEEKEND FOOD PREP
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
LOW-CARB MARINATED CAULIFLOWER ANTIPASTO SALAD
yield: 6 SERVINGS
total time: 24 MINUTES, PLUS MARINATING TIME
prep time: 20 MINUTES, PLUS MARINATING TIME
cook time: 4 MINUTES
Low-Carb Marinated Cauliflower Antipasto Salad is a wonderful summer salad that’s loaded with flavor,
- 1 medium head cauliflower, cut into bite sized pieces (4 cups cauliflower pieces)
- 1 cup marinated mushrooms, sliced (I used marinated mushrooms from Costco.)
- 2 oz. salami, cut into short strips
- 2 oz. Provolone cheese, cut into short strips
- 1 can (6 oz.) black olives, drained and cut in half
- 1 jar (12 oz.) roasted red peppers, drained and cut into strips
- 3 T capers, drained (more or less to taste)
- 1/4 cup vinaigrette dressing (I used Newman’s Own Olive Oil and Vinegar Dressing, which is very low in sugar.)
- 1 T extra virgin olive oil
- 2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- 1 T caper juice (from the jar of capers)
- 1/2 tsp. dried Greek oregano
- Prepare a pan with a few inches of water, with a steamer insert in the pan. (You can also use an electric vegetable steamer if you’re lucky enough to have one!)
- Bring water to boil while you cut up the cauliflower.
- Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces.
- When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.) Dump cauliflower into a colander placed in the sink and let it drain well.
- While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice, caper juice, and dried oregano to make the dressing.
- When cauliflower has drained well, put a double layer of paper towels on the counter, spread cauliflower out on the towels and pat dry with more towels. Be sure to get the cauliflower as dry as you can get it, or the salad will be watery.
- Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.)
- When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half. Measure out the capers.
- Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
- Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.)
- Season to taste with salt and fresh-ground black pepper and serve.
- This salad can be made several hours ahead and will also keep in the fridge for a few days.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use a dressing that’s low in sugar, this Low-Carb Marinated Cauliflower Antipasto Salad is low-carb, Keto, low-glycemic, and gluten-free. The salad is probably a bit high in fat for the South Beach Diet, but you could sub lower-fat cheese and turkey pepperoni and still make a salad that was tasty if you’re wanting it for South Beach.
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