Cauliflower Salad with Sundried Tomato and Pepperoncini

This Cauliflower Salad with all its Italian flare is a great summer staple and will feed a crowd.

Fresh from the market ingredients liven this salad up but the ingredients are readily available year round.

Close up of a bowl of chopped cauliflower and carrots with a creamy Italian dressing.

Try to chop the cauliflower and carrots evenly and not too big. There is a bit of a tendency with cauliflower to separate it along the shape of the florets and then you end up with kind of big clunky bites. Don’t be afraid to slice through the larger florets!

It is sturdy – keeps well in the fridge, sticks to your ribs, is low calorie and travels well. Quite a list of qualities! I like to make a batch and just have around for the week as a side salad to our meal. It is also a great choice for a potluck!

Bowl of chopped cauliflower and carrots with a creamy Italian dressing.

Cauliflower Salad With Creamy Italian Dressing

This salad is a summer staple.
No ratings yet
Print Pin Rate
Course: Salad
Cuisine: Italian
Servings: 12 servings

Ingredients

Salad

  • 1 medium cauliflower
  • 3 medium carrots
  • 1/2 sweet onion chopped
  • 3 Tbsps sundried tomatoes chopped
  • 3 Tbsps sliced green olives
  • 1/4 cup red or green pepper chopped
  • 3 Tbsps pepperoncini or hot pickled peppers, chopped
  • 6 slices prosciutto optional but recommended
  • 2 Tbsp fresh chopped basil optional

Dressing

  • 1/12 cup olive oil
  • 1/3 cup white vinegar
  • 2 Tbsp mayonnaise
  • 2 1/2 Tbsp grated Parmesan
  • juice of 1/4 fresh lemon
  • 1 tsp sugar
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

Dressing

  • Mix all dressing ingredient and shake well to blend. Set aside till ready to use.

Salad

  • Rinse cauliflower and remove core. Chop florets into small pieces.
  • Peel carrots and cut into 1/4 inch coins. Halve or quarter the coins depending on size. You want carrot pieces about the same size as the cauliflower.
  • Steam cauliflower and carrots 9-12 minutes until tender crisp. Check at 9 minutes. Do not overcook.
  • Allow cauliflower and carrots to cool slightly. While still a bit warm pour half the dressing over them and toss to coat.
  • Microwave the prosciutto slices for a 4-5 minutes on high till it is crispy. Check progress after a few minutes so you don't burn it. Crumble when it is cool enough to handle.
  • Add all the other salad ingredients in a large bowl. Reserve the remaining salad dressing to pour over after salad is completely cool.
  • Salad keeps well in the fridge for several days.

Nutrition

Calories: 58kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 277mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 32mg | Calcium: 35mg | Iron: 1mg
Cauliflower Salad with Sundried Tomato and Pepperoncini

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating