Keto Antipasto Salad
Serves approximately 8 guests
1 whole head cauliflower, stem removed and only florets
5 mini sweet bell peppers
5 green onions, diced
7 peppercinis peppers
8 pieces of large pepperoni (16 minis), cut into quarters
6 pieces of large salami slices, cut into quarters
12 large black olives, sliced into quarters
1/4 cup fresh mozzarella pearls
2 teaspoons pink Himalayan salt
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 cup olive oil
3 tablespoons apple cider vinegar
Add the trimmed florets to a medium pot, cover with water and set temperature to high on your stove and set a timer for 12 minutes.
Remove, strain, and set aside to cool (pop in the fridge to speed up the cooling process if desired)
(You want the cauliflower to be al dente, not mush!)
Whisk the dressing ingredients together and set aside.
Slice the mini bell peppers, green onions, and peppercinis into bite sized pieces. In a glass or stainless steel bowl, add in the cooled cauliflower, mix in the chopped veggies, salami, and pepperoni. Drizzle the dressing over and mix gently with a spoon. Toss in the mozzarella pearls just before serving.