Recipe by COOKGIRl
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.
Top Review by graffeetee
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.
- 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
Directions See How It's Made
- 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.