Cauliflower Salad (Italian)
Source: The Olive Cellar, Northland Ave., Appleton
This is a cold salad; nice change from the traditional cold Italian pasta salad and keeps for several days.
Made camping at Firefly Sept. 2021
Ingredients
- 1 head cauliflower (medium size)
- 8 oz. fresh mozzarella balls
- 1 c. grape tomatoes, halved
- 1 c. fresh baby spinach, roughly chopped
- 1/2 c. pepperoncini’s, chopped
- 4 oz. genoa salami, cut up
- 4 oz. pepperoni slices, cut in half (I use turkey pepperoni)
- 1/3 c. red onion, chopped
- ½ c. black olives, sliced
Dressing
- ½ c. extra virgin olive oil
- juice from 1 lemon (save zest)
- 1 t. lemon zest
- 1 t. salt
- 1 t. dried oregano
- 1 t. dried basil
- 1 t. dried rosemary
- 2-4 garlic cloves, minced
- coarse cracked pepper, to taste
- red pepper flakes, optional
Instructions
Dressing: Mix all ingredients together in a bowl and whisk well. Set aside.
Chop cauliflower into bite size pieces and place in a microwavable bowl. Add 2 tablespoons water and microwave for 2 minutes. Drain water.
Add to the cauliflower bowl, the mozzarella balls, spinach, tomatoes, salami, pepperoni, chopped onion, black olives and pepperoncini’s.
Pour dressing over vegetables and meats; mix gently and let marinate in refrigerator for several hours before serving.
NOTE: Serves 8