Marinated Cauliflower Antipasto Salad is a wonderful summer salad that's loaded with flavor, and it's low-carb, Keto, low-glycemic, and gluten-free. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
It's summer, and I couldn't be happier about having more salads and vegetables on the menu. This Low-Carb Marinated Cauliflower Antipasto Salad is a recipe that was inspired by some little packets of salami and provolone cheese I discovered at Costco, and the salad turned out to be a wonderful low-carb dish that's easy to make ahead and keeps in the fridge for days.
There are two other
target="_blank">cauliflower salads on the blog, and both of those use roasted cauliflower to add flavor. But Low-Carb Marinated Cauliflower Antipasto Salad is definitely something I consider to be a summer salad, so I didn't want to use the oven. I used a steamer insert in a large pot to cook the cauliflower just until it was barely tender; then I drained the cauliflower well and marinated it for several hours to get the cauliflower infused with the tangy flavors in the dressing.
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Jake and I made this a couple of times to get it just right and for the antipasto part of the recipe we settled on marinated mushrooms, strips of salami, strips of Provolone, black olives, roasted red pepper strips, and plenty of capers. But really you can use any combinations of meats, cheese, and vegetables you'd like. Just don't skip the step of marinated the cauliflower, because that's what makes the salad a wow!
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