• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop

My Pocket Kitchen

menu icon
go to homepage
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Recipes
    • Spring
    • Subscribe
    • About
    • Shop
    • Facebook
    • Instagram
  • ×
    Home » Recipes » Salad Recipes

    Jul 1, 2020 · Modified: Apr 28, 2022 by Andrea· This post may contain affiliate links · 11 Comments

    Italian Deli Cauliflower Salad

    Jump to Recipe

    This Italian Deli Cauliflower Salad recipe is so fast and easy. It gets better as it sits and is perfect as leftovers for days on end. Take a stroll around your favourite Italian deli to see what you can find to make this salad your own.

    cauliflower salad in blue dish with side plate with individual portion

    This is what I like to call a marinated salad. Everything soaks up the vinaigrette as it sits. It turns into a delicious, mildly "pickled" taste which works perfectly as a side dish to all your favorite grilled or roasted meats, poultry, fish or tofu. It's also a perfect meal in itself.

    If you love cauliflower like I do you might want to check out this recipe for Decadent Cauliflower Bake. It's perfect for any occasion!

    Jump to:
    • Ingredients
    • How to make this recipe
    • Variations/Substitutions
    • Storage
    • More salad recipes for you to try
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    • Cauliflower
    • Salami or Salameti
    • Your favorite semi-soft Italian cheese such as Fontina, Mozzarella, Provolone. Feel free to also use Havarti, Cheddar or any other fave semi-soft cheese.
    • Green olives
    • Pickled pepperoncini
    • Capers
    • Fresh parsley
    • Vinaigrette (recipe below) Extra virgin olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper.
    prepared ingredients for cauliflower salad on white background

    How to make this recipe

    1. Prepare the vinaigrette by shaking all ingredients in a glass jar or whisking in a bowl. Portion out ½ cup of vinaigrette for the salad. Set aside. Store the rest in the fridge to use on any salad.
    2. Cut the cauliflower into bite sized pieces. For a photo tutorial of an easy way to do this check out this post for roasted cauliflower and leek frittata.
    3. Bring a pot of water to a boil. Blanch the cauliflower for 1-2 minutes or until is is softened but still has a bite to it.
    4. Drain and place in a large bowl.
    5. While still hot, pour reserved vinaigrette over cauliflower. Stir to combine.
    6. Chop the rest of the ingredients. Add all but the cheese and parsley to the still warm cauliflower. Stir to combine.
    7. Let sit until cooled, stirring occasionally. Add the cheese and parsley. Stir. Taste and season with salt and pepper if necessary. I find that with all the salty bits in this salad it needs little to no extra salt. But that's a personal preference.
    white plate with single serving. Fork full of salad.

    Variations/Substitutions

    • Use broccoli instead of cauliflower or check out this recipe for Roasted Broccoli Salad.
    • Add extra vegetables such as bell peppers, zucchini, red onion, artichoke hearts, marinated mushrooms, spinach, kale etc. Get creative!
    • Use any kind of cheese you like. I prefer a semi-soft mild cheese. It doesn't break apart and also can absorb some of the vinaigrette so it becomes marinated. But feel free to use any cheese you like.
    • Make it vegan by omitting the salami and cheese. Or use a vegan cheese. You can bump up the vegetables to take their place.

    Storage

    This salad only gets better with age so it's a great make-ahead recipe. Keep it covered in the fridge for up to a week.

    cauliflower salad in blue dish on wood background

    More salad recipes for you to try

    • ROASTED BROCCOLI SALAD WITH CREAMY CURRY DRESSING
    • SHAVED ASPARAGUS SALAD WITH CREAMY PARMESAN DRESSING
    • GREEK CHICKPEA SALAD
    • BLACK RICE SALAD WITH ROASTED VEGETABLES

    📖 Recipe

    cauliflower salad in blue dish on wood background

    Italian Deli Cauliflower Salad

    This easy and nutritious salad incorporates Italian deli favourites. It comes together in minutes and lasts for days!
    4.20 from 15 votes
    Print Pin Rate Save Saved!
    Course: Main Course, Salad
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 3 minutes minutes
    Servings: 4
    Calories: 385kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 1 head cauliflower
    • 1 cup salami, cubed
    • 1 cup cheese, cubed. Havarti, mozzarella, Fontina, Provolone
    • ½ cup green olives, chopped or sliced
    • ¼ cup pickled pepperoncini, chopped
    • ¼ cup capers, chopped
    • ½ cup fresh parsley, chopped
    • ½ cup Vinaigrette

    Vinaigrette

    • ½ cup extra virgin olive oil
    • 5 tablespoon white wine vinegar
    • 2 teaspoon honey
    • 1 teaspoon Dijon mustard
    • ½ teaspoon salt
    • ¼ teaspoon black pepper, freshly ground

    Instructions

    • In a bowl or jar, mix together the vinaigrette ingredients. Whisk or shake until well combined. Reserve ½ cup for the salad and store the rest in the fridge to use on your fave salads!
    • Cut cauliflower into bite sized florettes. Meanwhile bring a pot of water to a boil that will hold all the cauliflower.
    • Once the water is boiling, add the cauliflower. Blanch for 1-2 minutes. You want the cauliflower to retain some firmness.
    • Drain and place hot cauliflower in a large bowl.
    • Pour over ½ cup of vinaigrette. Mix to combine.
    • Add salami, green olives, pepperoncini and capers. Stir to combine.
    • Let cool completely, stirring occasionally.
    • Add cheese and parsley. Stir to combine.
    • Serve immediately or cover and refrigerate for up to one week.

    Notes

    STORAGE - This salad only gets better with age so it's a great make-ahead recipe. Keep it covered in the fridge for up to a week. 
    Nutrition Facts are an estimate only and are calculated using an online calculator. Calculations are based on ¼ of a recipe.

    Nutrition

    Serving: 1serving | Calories: 385kcal | Carbohydrates: 11.8g | Protein: 14.2g | Fat: 32.2g | Saturated Fat: 9.8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13.8g | Cholesterol: 39.7mg | Sodium: 1379mg | Potassium: 496mg | Fiber: 4g | Sugar: 4g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

    More Salad Recipes

    • a bowl filled with lettuce, ground beef, tomatoes, onions, pickles and special sauce. Small dishes of toppings are on the side.
      Easy Burger Bowls with Special Sauce
    • beet and goat cheese salad on a bid of greens.
      Roasted Beet and Goat Cheese Salad
    • 4 examples of winter green recipes.
      Winter Greens
    • easy fall salad in a blue ceramic bowl with a side dish of toasted pumpkin seeds.
      Easy Fall Salad

    Reader Interactions

    Comments

      4.20 from 15 votes (11 ratings without comment)

      Feel free to leave a comment and a rating: Your email address will not be displayed Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mary Muir says

      May 17, 2024 at 7:12 am

      5 stars
      I love a nice refreshing salad and all of yours are just perfect for this season of picnics and bbq’s. Thank you Andrea

      Loading...
      Reply
      • Andrea says

        May 17, 2024 at 7:19 am

        My pleasure! Hope you enjoy the recipe!

        Loading...
        Reply
    2. Wendy says

      July 29, 2022 at 8:53 am

      5 stars
      I made this for one of our summer bbq parties. Everyone loved it! I added a few chopped pickled artichokes that I had in the fridge. It’s my new go to recipe. What a wonderful creation ❤️

      Loading...
      Reply
      • Andrea says

        July 29, 2022 at 4:08 pm

        Thanks so much Wendy! I'm
        So happy you enjoyed it and the added artichoke hearts are so perfect! Thanks for commenting!

        Loading...
        Reply
    3. Doreen says

      May 30, 2022 at 1:51 pm

      5 stars
      I knew I’d love this when I read the ingredients.
      Delicious!

      Loading...
      Reply
      • Andrea says

        May 30, 2022 at 2:10 pm

        So happy you enjoyed it Doreen! Thanks for commenting!

        Loading...
        Reply
    4. Mary Ziegler says

      August 24, 2021 at 10:00 am

      I am looking for meals that do not have garlic in them my husband bloats severely and very fowl smells are released lol please let me know what can I substitute for garlic. I have tried ginger and horse radish. Any how I am starting in the fall with Livy and if I am going to cook meals I need to cook with my husband in mind. Thanks

      Loading...
      Reply
      • Andrea says

        August 24, 2021 at 11:12 am

        Hi Mary!
        You can just omit the garlic anywhere it's called for without issues. See you in the Fall Group!

        Loading...
        Reply
    5. Kathryn says

      May 18, 2021 at 9:08 am

      5 stars
      Love this salad! Tatses delish and keeps really well.

      Loading...
      Reply
    6. Janet Keilhack says

      July 29, 2020 at 12:19 pm

      Just made this salad. Yummers!

      Loading...
      Reply
      • Andrea says

        July 29, 2020 at 4:17 pm

        So happy you liked it!! 😃

        Loading...
        Reply

    Primary Sidebar

    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

    Spring Recipes

    • crispy skinned greek chicken with mixed vegetables on a white ceramic plate. A glass of white wine and the tray is off to the side.
      Greek Chicken Tray Bake
    • Spanish zucchini omelette finished on white plate held over grass
      Zucchini Omelette (Tortilla de Calabacin)
    • baked frittata in a cast iron skillet after coming out of the oven.
      Easy Baked Frittata
    • green minestrone soup in serving bowls with the soup pot.
      Green Minestrone With Pesto and White Beans
    • Baked zucchini fritters on a plate with a side of sour cream garnished with sliced green onions..
      Baked Zucchini Fritters
    • one pot of green curry tofu with side dishes of lime, cilantro and black rice.
      Thai Green Curry with Tofu

    Popular Recipes

    • spaghetti squash in a baking dish with one portion on a side plate with a fork.
      Stuffed Spaghetti Squash
    • finished soup in a white bowl with antique spoon
      Spiced Spinach and Chickpea Soup
    • a single serving of soup in a white bowl garnished with cheddar cheese and parsley.
      Cowboy Soup
    • bbq chicken thighs on a white plate with extra sauce on the side.
      Grilled Chicken Thighs - Bone-in with BBQ Sauce
    • pork medallions in creamy mushroom sauce in pan with spoon
      Pork Medallions In Creamy Mushroom Sauce
    • egg bites on a ceramic plate.
      Easy Homemade Egg Bites
    Want to say thank you?

    Subscribe Here!

    Sign up and never miss a recipe!

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About
    • Want to say Thank You?

    Copyright © 2025 My Pocket Kitchen

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.