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.

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Recipe Summary test

prep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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

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  • 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

243 calories; protein 10.8g; carbohydrates 12.1g; fat 17.3g; cholesterol 36.5mg; sodium 882.1mg. Full Nutrition
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