Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.

  • Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

Cook's Note:

You can use any Italian cured meat instead of Genoa salami, like mortadella or coppa.

Nutrition Facts

242.7 calories; protein 10.8g 22% DV; carbohydrates 12.1g 4% DV; fat 17.3g 27% DV; cholesterol 36.5mg 12% DV; sodium 882.1mg 35% DV. Full Nutrition