Cauliflower Antipasto Salad
Ingredients
- 1 medium head cauliflower, cut into bite-sized pieces
- ½ cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon good-quality balsamic vinegar
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 pinch salt and ground black pepper to taste
- 1 (14 ounce) can artichoke hearts in water, drained
- 1 cup cherry or grape tomatoes, halved
- ⅓ cup sliced black olives
- ⅓ cup sliced green olives
- 1 green bell pepper, cut into 1/2-inch pieces
- 2 ounces Genoa salami, cut into bite-sized pieces
- 2 ounces Asiago cheese, diced
- 3 ounces prosciutto, slices rolled and cut in half
- 1 tablespoon chopped fresh basil, or to taste
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Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
- Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
- Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
- Refrigerate salad until ready to serve. Garnish with fresh basil before serving.
Source
Original recipe: View Original