Wednesday, June 30, 2021

Italian Cauliflower (or Pasta) Salad

 Today I'm sharing a recipe that I've been making about once a month lately.  It stores well and makes a great side dish or even a light lunch, and is an easy way to eat your veggies.  The dressing works well for pasta salad, too.  Feel free to add or subtract veggies or meats as desired.

Italian Cauliflower (or Pasta) Salad

Modified from here
Click here to print

For the Salad:
  • 1 pound cauliflower florets (about half of a medium cauliflower head) or pasta, cooked according to package instructions, and cooled
  • 6-8 ounces mozzarella cheese, cut into 3/8" cubes
  • 1 cup grape tomatoes, cut into quarters
  • 1/2 c. ripe olives, cut into slices or quarters
  • 1 c. chopped spinach or kale, optional
  • 4 ounces salami slices, diced
  • 4 ounces pepperoni slices, quartered
  • 1/4-1/2 cup diced red onion
  • 1/4 cup pepperoncini, diced
For the dressing
  • 1/2 cup olive oil
  • 4 T lemon juice
  • 1 teaspoon salt
  • 1 teaspoon oregano*
  • 1 teaspoon basil*
  • 1 teaspoon rosemary*
  • 1-2 cloves garlic, minced

  • 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 3-5 minutes or until as tender as you'd like. Drain the liquid from the bowl.  Allow to cool.
  • Add the salad ingredients to the bowl with the cauliflower and mix.
  • In a small bowl, whisk together the 1/2 c. olive oil, 4 T. lemon juice, 1 t. salt, 1 t. oregano*, 1 t. basil*, 1 t. rosemary*, and 1-2 cloves minced 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.
* Substitute 1 T Italian seasoning for the oregano, basil, and rosemary, if desired.

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