Cauliflower Antipasto Salad Food

ZESTY CAULIFLOWER ANTIPASTO SALAD

Steps:

• Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
• Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

CAULIFLOWER ANTIPASTO SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
• Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
• Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
• Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

CAULIFLOWER OLIVE ANTIPASTO SALAD

Steps:

• Combine dressing ingredients; set aside.
• Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.

CALABRESE ANTIPASTO

Steps:

• Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
• In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
• Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
• Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
• In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
• In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.

ANTIPASTO WITH ANCHOVIES

Steps:

• Chop green peppers, cut carrots into julienne strips.
• Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
• Break cauliflower into bite sized pieces.
• Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
• Remove from heat and set aside.
• In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
• Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
• Simmer for 10 minutes, stirring frequently.
• Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
• Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]

CAULIFLOWER AND TUNA SALAD

Steps:

• Place the cauliflower in a steaming basket over 1 inch of boiling water, cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until tender. Refresh with cold water, then drain on paper towels.
• In a large bowl, break up the tuna fish and add the cauliflower.
• In a small bowl or measuring cup, mix together the garlic, parsley, capers, lemon juice, vinegar, and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold, or at room temperature.