This salad has everything: raw cauliflower, jarred artichoke hearts, pepperoncini, grape tomatoes, kalamata olives, vegan mozzarella, and raw pumpkin seeds!

But, perhaps you’re not a fan of cauliflower. That’s ok. Not everyone likes cruciferous vegetables. If that’s the case, you can just be polite, nod your head and say, ‘No thank you’ like (hopefully) your parents or grandparents taught you. This recipe makes a LOT. Serves 4-6 easily as a side dish. Though, I’ve eaten it as a main dish with a slice of bread and a glass of wine for dinner when I don’t feel like cooking.

• 1 head of cauliflower, washed, trimmed, and cut into bit size pieces
• 1 red bell pepper, diced
• 1/2C pepperoncini peppers
• 1/2C kalamata olives, diced, or whole if you prefer!
• 1/4C raw pumpkin seeds
• 1/2C vegan mozz
• handful of grape tomatoes (optional)

Dressing:

For the dressing I just used some of the liquid from the jar of pepperoncini and a little bit of olive oil. I’ve also used white wine vinegar and oil in another version. You can also omit the oil altogether. I like the punch that the juice from the jarred peppers gives this salad.

Assemble!

Add all ingredients in a large bowl then add the dressing. This is such a nice and crunchy salad to have for lunch or even dinner. It makes a LOT. Enjoy!