Cauliflower Antipasto Salad

🧂 Ingredients

• 1 head Cauliflower

  diced into small florets
• 1 cup Grape Tomatoes

  halved
• 1/2 cup Red Onions

  sliced thin
• 1 cup Seedless Cucumber

  diced small
• 1/2 cup Pepperoncinis

  sliced and diced
• 1 can Artichoke Hearts

  drained and diced
• 1/4 cup Black Olives

  sliced
• 1/4 cup Green Olives

  sliced
• 4 oz. Mini Mozzarella Balls
• 4 oz. Salami

  diced small
• 4 oz. Pepperoni

  diced small
• 1 cup Basil

  chiffonade
• 1 cup Olive Oil
• 1 tbsp. Dijon
• 1/4 cup Red Wine Vinegar
• 1 tsp. Italian Seasoning
• 1/2 tsp. Red Pepper Flakes
• 1/2 tsp. Sea Salt
• 1/2 tsp. Black Pepper

Instructions

• 1 In a large bowl, add in the small cauliflower florets, halved tomatoes, sliced
  onions, diced cucumber, pepperoncini's, artichoke hearts and olives.
• 2 Next, mix in the mozzarella and diced pepperoni and salami and toss everything
  until combined.
• 3 In a small bowl, whisk together the dressing ingredients until mixed well and
  emulsified. Test taste and adjust seasonings if needed.
• 4 Pour the dressing over the cauliflower antipasto and toss until fully coated.
• 5 Mix in the the fresh basil and stir again until combined.
• 6 This can be served immediately, but tastes better after a few hours in the
  fridge for the cauliflower to marinate. Toss again before serving for best
  results.

Nutrition Info