Cauliflower Chopped Salad

Cut 1 head of cauliflower into small pieces (my yield was 4 and 1/2 cups)

Steam until just tender, about 5 minutes

Drain and rinse with cold water, set aside

Roast 1 red and 1 yellow bell pepper and remove skin

Place remaining ingredients in a large bowl and stir together

1-  14 oz can artichoke hearts packed in water (not marinaded), drained and chopped

1/3 cup parsley, chopped fine

1 cup onion, chopped (saute briefly if “hot”, then drain and rinse)

1/2 cup olives, chopped (I used black)

1/2 sun dried tomato, chopped (I used oil packed)

1 cup celery, chopped

1/4 cup fresh basil, sliced thin

1/3 cup yellow bell pepper, roasted and chopped

1/3 cup red bell pepper, roasted and chopped

1/3 cup salami, sliced in thin strips

2 tablespoons Reggiano cheese, grated

Add steamed cauliflower to the bowl and stir everything together

Make dressing in food processor:

2 tablespoons mayonaise

2 tablespoons grapeseed oil

2 tablespoons sun dried tomato, chopped

1 tablespoon water

2 tablespoons fresh basil, chopped

2 teaspoons rice wine vinegar

1 teaspoon sugar

dash of garlic powder

Add blended dressing to salad and stir to combine