Italian Cauliflower Salad
Makes 8 servings
Ingredients:
For the salad
1 pound cauliflower florets
8 ounces mozzarella balls
1 cup grape tomatoes
1 cup fresh 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:
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.
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.
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