Ingredients

The following ingredients have 4 Servings
  • 1 head Cauliflower (approximately 4 cups florets)
  • ½ pound Genoa Salami (cut into bite size pieces)
  • ½ pound Prosciutto (cut into bite size pieces)
  • 3 ounces Pepperoncinis
  • 5 ounces Roasted red peppers
  • 13.75 ounces Artichoke Heart quaters (drained)
  • 3 ounces Black olives
  • 8 ounces Fresh mozzarella (we used small balls or you can cut into bite size cubes.)
  • 5-6 leaves Fresh Basil
  • 1 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 2 teaspoon Garlic powder
  • 2 teaspoon Dried oregano
  • 1 teaspoon Onion powder
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 teaspoon Lemon juice

Instruction

  • In a small bowl whisk together the dressing ingredients. Set aside.
  • Cut cauliflower into bite-size florets and place them in a pot with approximately 1 inch of water. Place lid on the pot and bring to a boil steaming the cauliflower for 3-5 minutes until it is slightly tender.
  • Drain the cauliflower and pat dry. Place in a gallon size resealable bag, or a resealable container and pour half of the dressing over it. Place in refrigerator to marinate for at least 1 hour or overnight.
  • Next day toss all ingredients together and pour remaining dressing over the antipasto salad.
  • Chill until ready to serve.