Sun-Dried Tomato Pesto Cauliflower Salad
- Serving Size3
For the Salad:
- 1 small cauliflower head, cut in florets
- 4 c Romaine lettuce, chopped
- 1 c cherry tomatoes, cut in half
- ½ c red onions, sliced
- 2 medium boiled eggs, cut in quarters
- 1 T lemon juice
- 2 T approved oil
- Salt and black pepper to taste
- ½ teaspoon fresh parsley, chopped
For the Sun-Dried Tomato Pesto
- 3 garlic cloves
- 1 c fresh basil
- 1 c sun-dried tomato packed in olive oil
- 2 T approved oil
- ½ c Parmesan cheese (optional)
Steam the cauliflower head by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
Bring the water to a boil. Place the cauliflower florets into the steamer basket.
Cover the pot and steam until the cauliflower florets are fork tender (6-8 minutes).
Remove from the heat and let the cauliflower cool down for 5 minutes.
In a food processor, add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes.
Place the steamed cauliflower in bowl and add 3 T of the sun-dried tomato pesto which you just made (save the rest of the sun-dried tomato pesto to other recipes like this one). Mix well together to combine.
In a large salad bowl, add Romaine lettuces, cherry tomatoes, red onions and boiled eggs.
In a mason jar, pour the freshly squeezed lemon juice and approved oil. Add salt, pepper and whisk everything together. Continue to whisk while streaming in the approved oil. Taste to check the seasoning.
Pour the dressing over the salad and toss well.
Recipe adapted by: primaverakitchen.com
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