Low-Carb Marinated Cauliflower Antipasto Salad

Directions

Prepare a pan with a few inches of water,  with a steamer insert in the pan. Bring water to boil while you cut up the cauliflower. Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces. When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. Dump cauliflower into a colander placed in the sink and let it drain well. While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice , caper juice, and dried oregano to make the dressing. 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. 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. 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. Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers. Add more dressing until the salad is as moist as you prefer. Season to taste with salt and fresh-ground black pepper and serve. This salad can be made several hours ahead and will also keep in the fridge for a few days.