Prep 20 mins
Cook 1 hr
I rearranged the furniture in this recipe. Original Basilico Salad has rice or pasta instead of cauliflower, but since this was taken from a carb-counting cookbook, it all makes sense now. From 500 Low Carb Recipes' cookbook which I just realized belongs to Mom and I borrowed the copy last summer. Perhaps I'll prepare this salad for Mom as a peace offering. Once romanesco and broccoflower become available at the farmers' market, there are major plans in the works to try them in this recipe.
- 1⁄2 head cauliflower (or equivalent amount of romanesco or broccoflower)
- 15 grape tomatoes, cut in half
- 12 kalamata olives, pitted and chopped (or any strong flavored olive)
- 1⁄3 lb imported parmesan cheese, shaved
- 1⁄4 cup red onion, diced small
- 1 tablespoon extra virgin olive oil (to taste)
- 1⁄4 cup pesto sauce (homemade is preferred or the best store bought)
- 1 tablespoon white wine vinegar
- salt, to taste
- fresh cracked black pepper, to taste
- Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
- Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
- In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
- Pour the dressing over the cauliflower mixture and toss.
- Allow salad to sit for 1 hour to allow flavors to blend.
this is a tasty and colorful salad! the flavors blend well together. i did change the dressing a bit in that i didn't add the evoo (the pesto already had enough for us) and added more of the vinegar. that worked just fine for me! i will be making this again for summer meals.