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cauliflower salad in glass bowl
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Italian Cauliflower Salad

This cold cauliflower salad is packed with fresh veggies, salami, and pepperoni. The homemade Italian dressing adds so much flavor!
Course Side Dish
Cuisine Italian
Keyword keto, low carb, summer
Prep Time 15 minutes
Cook Time 3 minutes
Chill Time 2 hours
Total Time 2 hours 18 minutes
Servings 8
Calories 357kcal

Ingredients

For the salad

  • 1 pound cauliflower florets
  • 8 ounces mozzarella balls
  • 1 cup grape tomatoes
  • 1 cup spinach
  • 4 ounces salami slices
  • 4 ounces pepperoni slices
  • 1/4 cup sliced red onion
  • 1/4 cup pepperoncini

For the dressing

  • 1/2 cup olive oil
  • juice of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 1 clove garlic minced

Instructions

To make the salad:

  • Chop the cauliflower into bite-sized pieces and place in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3 minutes or until as tender as you'd like. Drain the liquid from the bowl.
  • Slice the grape tomatoes in half. Chop the spinach into small pieces.  Cut the pepperoni and salami slices in half.
  • Add the tomatoes, spinach, pepperoni, salami, mozzarella, onion, and pepperoncini to the bowl with the cauliflower.

To make the dressing:

  • In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.
  • Pour the dressing over the cauliflower salad and toss to coat.
  • Cover the bowl and refrigerate for 2 hours to allow the flavors to meld before serving.

Notes

You can adjust these ingredients to suit your tastes. This would be almost impossible to mess up.

Nutrition

Serving: 1 | Calories: 357kcal | Carbohydrates: 6g | Protein: 14g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 20g | Cholesterol: 51mg | Sodium: 986mg | Fiber: 2g | Sugar: 3g | Net Carbs: 4g