Italian Deli Cauliflower Salad
This easy and nutritious salad incorporates Italian deli favourites. It comes together in minutes and lasts for days!
Prep Time15 minutes mins
Cook Time3 minutes mins
Course: Main Course, Salad
Cuisine: American
Keyword: cauliflower, deli, Italian
Servings: 4
Calories: 385kcal
- 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
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.
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.
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