Stop steaming your cauliflower! Thinly sliced and boldly marinated, it’s amazing raw in this salad inspired by Italian antipasto. The cauliflower brings crisp texture as well as a subtle sweetness that combines well with thinly sliced raw zucchini. If you own a mandoline, use it to slice these vegetables, but discard the spongy, seedy core of the zucchini. Uneven, irregular shapes are part of the charm of the dish, so don’t worry when the cauliflower crumbles a little. For a little spiciness, use salami that packs some heat, such as Calabrese, sopressata or even pepperoni.