Kalyn's Kitchen

Marinated Cauliflower Antipasto Salad

Marinated Cauliflower Antipasto Salad is a year-round salad, and if you like all these low-carb antipasto ingredients you’ll love this salad. 

PIN Marinated Cauliflower Antipasto Salad to try it later!

Marinated Cauliflower Antipasto Salad finished salad in serving bowl

I love summer salads, but this Marinated Cauliflower Antipasto Salad is a low-carb salad I’d eat any time of year. This recipe was inspired by some little packets of salami and provolone cheese I discovered at Costco, and the salad turned out to be a wonderful low-carb dish that’s easy to make ahead and keeps in the fridge for days. 

There are two other cauliflower salads on the blog that use roasted cauliflower to add flavor. But I didn’t want to use the oven so I used a steamer insert (affiliate link) in a large pot to cook the cauliflower just until it was barely tender; then I drained the cauliflower well and marinated it for several hours to get the cauliflower infused with the tangy flavors in the dressing.

Jake and I made this a couple of times to get it just right and for the antipasto part of the recipe we settled on marinated mushrooms, strips of salami, strips of Provolone, black olives, roasted red pepper strips, and plenty of capers. But really you can use any combinations of meat, cheese, and vegetables you’d like. The add-in with the most carbs is the roasted red peppers, so skip those if you prefer. Just don’t skip the step of marinating the cauliflower, because that’s what makes the salad a wow!

Low-Carb Marinated Cauliflower Antipasto Salad process shots collage

How to make this tasty cauliflower salad:

(Scroll down for complete printable recipe.)

  1. Cut up enough cauliflower to make 4 cups bite-sized cauliflower pieces.
  2. I used an inexpensive steamer insert (affiliate link) over a pan of water, but you can use a vegetable steamer (affiliate link) if you have one. 
  3. Steam the cauliflower for 4 minutes (or until it’s barely tender).
  4. Drain cauliflower well and when it’s drained, spread out on paper towels and pat dry.
  5. While cauliflower drains whisk together the dressing.
  6. Put the well-drained cauliflower in a large Ziploc bag, add about half the dressing, and let cauliflower marinate for as long as you can, preferably 4-6 hours, or even all day while you’re at work.
  7. When you’re ready to make the salad, transfer the marinated cauliflower with dressing to a large bowl.
  8. Slice the salami and cheese into strips.
  9. Slice mushrooms, cut drained roasted red peppers into strips, and cut drained olives in half. Measure out the capers.
  10. Toss the meat and vegetables with the cauliflower, adding more dressing to taste. (You might not want all the dressing.)
  11. Season with salt and fresh-ground black pepper and serve.
  12. Low-Carb Marinated Cauliflower Antipasto Salad can be made ahead and refrigerated, and keeps well in the fridge for several days.

Low-Carb Marinated Cauliflower Antipasto Salad found on KalynsKitchen.com

More Low-Carb Salads:

Low-Carb Cucumber Salad with Easy Balsamic Dressing ~ Kalyn’s Kitchen
Caprese Zucchini Noodle Pasta Salad ~ Sugar-Free Mom
Bacon, Tomato, and Zucchini Salad with Feta ~ Kalyn’s Kitchen
Low-Carb Grilled Vegetable Salad ~ All Day I Dream About Food
Marinated Zucchini Salad with Olives, Artichokes, and Red Pepper ~ Kalyn’s Kitchen
Shaved Summer Squash Salad with Goat Cheese and Fresh Mint ~ A Beautiful Plate

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb-Cauliflower Antipasto Salad found on KalynsKitchen.com

Marinated Cauliflower Antipasto Salad

Yield 6 servings
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes

Marinated Cauliflower Antipasto Salad is a wonderful year-round salad with antipasto ingredients that add flavor and keep it low in carbs!


  • 4 cups chopped raw cauliflower
  • 1 cup marinated mushrooms, sliced
  • 2 oz. salami, cut into short strips
  • 2 oz. Provolone cheese, cut into short strips
  • 6 oz. can black olives, drained and cut in half
  • 12 oz. jar roasted red peppers, drained and cut into strips
  • 3 T capers, drained (more or less to taste)

Dressing Ingredients:

  • 1/4 cup vinaigrette dressing (see notes)
  • 1  T extra virgin olive oil
  • 2 T fresh-squeezed lemon juice
  • 1 T caper juice (from the jar of capers)
  • 1/2 tsp. dried Greek oregano


  1. Prepare a pan with a few inches of water,  with a steamer insert in the pan. (You can also use an electric vegetable steamer (affiliate link) if you’re lucky enough to have one!)
  2. Bring water to boil while you cut up the cauliflower.
  3. Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces.
  4. When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.)
  5. Dump cauliflower into a colander placed in the sink and let it drain well.
  6. While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice (I used my fresh-frozen lemon juice), caper juice, and dried oregano to make the dressing.
  7. When cauliflower has drained well, put a double layer of paper towels on the counter, spread cauliflower out on the towels and pat dry with more towels. Be sure to get the cauliflower as dry as you can get it, or the salad will be watery.
  8. Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.)
  9. When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half. Measure out the capers.
  10. Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
  11. Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.)
  12. Season to taste with salt and fresh-ground black pepper and serve.
  13. This salad can be made several hours ahead and will also keep in the fridge for a few days.


I used Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) for this recipe, which is very low in sugar.

Recipe created by Kalyn and Jake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 223Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 17mgSodium: 734mgCarbohydrates: 9.6gFiber: 4gSugar: 10gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Marinated Cauliflower Antipasto Salad found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use a dressing that’s low in sugar, this Marinated Cauliflower Antipasto Salad is low-carb, Keto, low-glycemic, and gluten-free. The salad is probably a bit high in fat for the South Beach Diet, but you could sub lower-fat cheese and turkey pepperoni and still make a salad that was tasty if you’re wanting it for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Marinated Cauliflower Antipasto Salad

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    18 Comments on “Marinated Cauliflower Antipasto Salad”

  1. Or you can microwave frozen/fresh  cauliflower and skip steps 1-5 and step 7 completely. Sounds good but too many steps for an antipasto salad!

    • I prefer steaming, but totally your choice. Have you met it yet with this method you’re recommending (just in case other people want to try it.)

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  10. Hi Kalyn- just made this salad but used fresh cauliflower instead of steaming it – still delicious! I love how versatile it is – I added some sun-dried tomatoes & celery along w/the original ingredients. I'm really excited to take it to our 24th annual family reunion picnic and put it on the salad table. Thanks so much for great recipes all the time!

  11. Kalyn I just love your recipes! Thanks so much for sharing. I love antipasto salads, and this one sounds so wonderful. I love the cold salads in the summertime. I love the different combinations that can be used with the marinated cauliflower. Thanks so much for sharing!

    • My pleasure! So glad you are enjoying the recipes!

    • I just printed out 3 of your cauliflower salads. Just because we don't want loads of carbs doesn't mean we still don,t want good food. Thank you!

    • Hope you enjoy the salads!

    • Is it possible to see the nutritional info to add into carb manager?

      • I wish there was an easy way for me to make that happen. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes. I have been working on that for nearly two years now, while trying to keep up with the blog. I am planning to add nutritional information, but not until the editing project is done.

        If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.