Recipe information
Ingredients for - Cauliflower Antipasto Salad
4. Good-quality balsamic vinegar - 1 tablespoon
10. Cherry or grape tomatoes, halved - 1 cup
13. Green bell pepper, cut into 1/2-inch pieces - 1
14. Genoa salami, cut into bite-sized pieces - 2 ounces
15. Asiago cheese, diced - 2 ounces
16. Prosciutto, slices rolled and cut in half - 3 ounces
How to cook deliciously - Cauliflower Antipasto Salad
1. Stage
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.
2. Stage
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.
3. Stage
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.
4. Stage
Refrigerate salad until ready to serve. Garnish with fresh basil before serving.
