Low Carb Antipasto Caulilflower “Rice” Salad is the most perfect side dish for summer!
Summer for me is all about easy entertaining recipes, simple tasty sides and practically no oven cooking if I can get away with it.
That is not the case in this recipe, sorry! The good news though is this salad is out of this world! The bad news is that yes you do need to roast the cauliflower prior to building this beauty of a salad. BUT my friends it is so worth it!
Roasting takes cauliflower to a level of tasty that far surpasses any other way of cooking it.
Steaming is ok but for this you REALLY need to roast it in the olive oil and garlic before adding all the tasty antipasto accompaniments.
Once prepared though you’ve got this huge, awesome, totally fabulous side dish for any entree, for any weeknight with grilled meats, for any BBQ party with friends!
Worth it, worth it every time! Even your friends won’t notice it’s made with cauliflower, they may ask after they’ve eaten their fair share but they won’t care!
I brought this over for Fathers Day to my Big Italian family, my brother and his Italian In laws and it was a huge hit! No one even asked what it was made of, they all just dived into it.
I had barely any left to take myself home a serving!
If you feel this sald is just too big then cut everything in half and you can enjoy it yourself all week long for lunch! Otherwise serve it up for company, cook out parties!
- Serves: 8
- Serving size: 1
- Calories: 195
- Fat: 14.7g
- Saturated fat: 3.8g
- Carbohydrates: 9.7g
- Sugar: 3.8g
- Sodium: 636mg
- Fiber: 3.5g
- Protein: 9.7g
- Cholesterol: 22mg
- 2 heads cauliflower or 8 cups florets
- 3 tablespoons extra virgin olive oil
- 4 ounces smoked mozzarella, chopped
- 4 ounces sopressata salami, chopped
- 6 ounces artichokes in the jar, sliced
- 6 ounces roasted red peppers, chopped
- 1 ounce mild banana pepper rings
- 1/2 cup pitted olives, sliced
- 1 cup fresh basil, chopped
- 3 tablespoons red wine vinegar
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Place cauliflower florets on two baking pans.
- Toss florets with olive oil.
- Bake for 1 hour or until tender.
- Place cooked florets into a food processor and pulse until texture of rice.
- Pour into a large serving bowl and allow to cool.
- Once cooled add remaining ingredients into bowl and toss together.
- Taste and adjust salt and pepper to your preference.
- Serve room temperature immediately or Keep refrigerated until ready to serve.
Net Carbs: 6.2g