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Low Carb Antipasto Cauliflower "Rice" Salad

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 @½ cup each
Calories 132kcal
Author Brenda Bennett | Sugar Free Mom


  • 8 cups cauliflower florets or 6 cups riced
  • 3 tablespoons extra virgin olive oil
  • 4 ounces mozzarella smoked, chopped
  • 4 ounces salami chopped
  • 6 ounces artichokes in the jar, sliced
  • 6 ounces roasted red peppers chopped
  • 1 ounce mild banana pepper rings
  • ½ cup olives pitted, 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.
  • If using cauliflower rice simply saute the rice in a large skillet tossing with the olive oil until warmed through and follow the rest of the recipe. 
  • 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: 3g
  • This recipe was first published in July 2015 and updated with video in July 2019.
  • You could skip the roasting of the cauliflower and simply use store bought cauliflower rice but you just won't get the same flavors as roasting the fresh florets.


Calories: 132kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 588mg | Potassium: 321mg | Fiber: 2g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 40.8mg | Calcium: 82mg | Iron: 0.9mg