Cauliflower Parmesan Salad Basilico

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.

• Ready In: 1 hr 20 mins
• Serves: 5

Ingredients

• 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

1. Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
2. Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
3. In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
4. Pour the dressing over the cauliflower mixture and toss.
5. Allow salad to sit for 1 hour to allow flavors to blend.