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.
Provided by COOKGIRl
Categories Cauliflower
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 194.7, Fat 12.7, SaturatedFat 5.8, Cholesterol 26.6, Sodium 576.1, Carbohydrate 8.1, Fiber 2.5, Sugar 2, Protein 13.3
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