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Cauliflower Antipasto

Tasty Side Dishes

Prep time:

20 minutes, plus chilling

Roast time:

10 minutes

“Grandma served this classic Italian salad at the start of all of our holiday meals. ”

Grandma served this classic Italian salad at the start of all of our holiday meals.

Ingredients

Serves 8

1 medium head cauliflower, cut into florets
1 1/2 cups sliced carrots
1 cup sliced red bell pepper
2 tablespoons olive oil
1 1/2 teaspoon dried basil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup small fresh button mushrooms
1/2 cup pimiento-stuffed Spanish olives, drained
1 jar (6 1/2 ounces) marinated artichoke hearts, drained and oil reserved
3/4 teaspoon capers, drained
1/4 cup white wine vinegar
1 teaspoon anchovy paste
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes

Directions

1
Preheat oven to 400°F. Place the cauliflower, carrots, bell pepper, olive oil, 1/2 tsp. basil, the salt and black pepper on an ungreased jelly-roll pan. Mix well. Roast until the vegetables are crisp-tender, about 10 minutes. Cool slightly.
2
Meanwhile, combine the mushrooms, olives, artichoke hearts and capers in a large bowl. Combine the reserved oil, vinegar, anchovy paste, garlic, the remaining basil and the red pepper flakes in a medium bowl. Mix well.
3
Add the roasted vegetables to the mushroom mixture in the bowl. Pour the vinegar mixture over the vegetables. Stir until the vegetables are evenly coated. Cover and chill, stirring once or twice, for 6–24 hours before serving.

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Grandma's Secret Tip

Grandma's Secret Tip

For a variation, cut soft, fresh mozzarella into little cubes and toss with the vegetables just before serving.