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:
1hr 20mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

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.

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