Cauliflower Parmesan Salad Basilico
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photo by graffeetee
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- 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
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
COOKGIRl
United States