Cauliflower "pasta" Salad


Preparation20 minutes
Cook time5 minutes
ServingsServes 6


    For the salad:
  • 1 Small Head of Cauliflower or 4 cups of Cauliflower Florets
  • 1 Roasted Pepper, diced (storebought is fine)
  • 1 cup of Cherry Tomatoes, halved
  • of a Bell Pepper, Diced
  • of a Red Onion, diced
  • cup of Kalamata Olives, roughly chopped
  • cup of Green Olives, roughly Chopped
  • 2 Tbsp of Capers
  • cup of Chopped Parsley
  • cup of Chopped Basil
  • 1 Carrot, peeled and grated
  • of a Seedless Cucumber, peeled and diced
  • cup of Peperoncini or Sliced Banana Peppers
  • Marinated Artichoke Hearts
  • For the Dressing:
  • cup of Red Wine Vinegar
  • cup of Olive Oil
  • 1 Large Clove of Garlic, grated or chopped
  • 2 tsp of Italian Seasoning
  • cup of Freshly Grated Parm
  • Salt, to taste


    1) Fill a large saucepan with water, add a generous pinch of salt and bring to a boil. Pulse the cauliflower (in batches) so the cauliflower is finely chopped but not small enough to be a paste.

    2) Add the chopped cauliflower in the boiling water and cook for about 3 minutes, drain and rinse under cold water, squeeze the cauliflower to get rid of any extra liquid and place it in a bowl.

    3) Add the remaining ingredients to the bowl with the cauliflower, season with some salt and set aside to make the dressing.

    4) In a bowl, whisk together all of the ingredients for the dressing, pour half of it on the salad and toss to mix well.

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