Italian Deli Cauliflower Salad
This easy and nutritious salad incorporates Italian deli favourites. It comes together in minutes and lasts for days!
Servings: 4
Calories: 385kcal
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