Low-Carb Marinated Cauliflower Antipasto Salad

Ingredients

• 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
• 1/4 cup vinaigrette dressing
• 1 T extra virgin olive oil
• 2 T fresh-squeezed lemon juice
• 1 T caper juice
• 1/2 tsp. dried Greek oregano

Directions

1. Set up a pan with a few inches of water and a steamer basket inside. If you have an electric vegetable steamer, that works too. Bring the water to a boil while you prep the cauliflower.
2. Remove and discard the cauliflower core, then cut the florets into bite-sized pieces. Once the water is boiling, place the cauliflower in the steamer or steamer basket and cook for just 4 minutes. Check a piece to make sure it is tender but still has a little bite.
3. Transfer the cauliflower to a colander in the sink and let it drain thoroughly.
4. While the cauliflower is draining, whisk together the vinaigrette dressing, olive oil, lemon juice, caper juice, and dried oregano for the dressing.
5. Once the cauliflower has drained well, lay a double layer of paper towels on the counter. Spread the cauliflower over the towels, then use more towels to blot it dry. Get it as dry as you reasonably can, because excess water will make the salad watery.
6. Place the dried cauliflower in a large Ziploc bag with about half the dressing. Refrigerate it to marinate, ideally for 4-6 hours or up to all day. If you are shorter on time, the minimum marinating time is 2-3 hours.
7. When it is time to put the salad together, cut the salami, Provolone, and drained roasted red peppers into strips. Slice the mushrooms, then drain the olives and halve them. Measure the capers.
8. Add the marinated cauliflower to a large bowl. Toss it with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
9. Pour in more dressing until the salad is moistened the way you like it. You may not need every bit of the dressing.
10. Add salt and fresh-ground black pepper to taste, then serve. The salad can be prepared several hours in advance, and it will also keep in the refrigerator for a few days.