Cauliflower-mozzarella Salad Basilico

Recipe By:
Caroline
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  • Yield 5 Servings
  • Level Medium

A salad made of cauliflower.
 

Ingredients

  • 1/2 head cauliflower, run through the shredding blade of a food processor (about 4 cups)
  • 15 cherry tomatoes, halved
  • 15 strong black olives, pitted and coarsely chopped
  • 1/3 pound mozzarella, cut in 1/2 -inch cubes
  • 1 tablespoon finely minced sweet red onion
  • 2 tablespoons olive oil
  • 1/4 cup tootsie's pesto
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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Directions

  1. 1. Cook the cauliflower "rice" until tender-crisp (about 5 minutes on high in a microwave). Let it cool.
  2. 2. When the "rice" is cool, add the tomatoes, olives, mozzarella, and onion, and toss well.
  3. 3. Whisk together the olive oil, pesto, vinegar, salt, and pepper. Pour the mixture over the salad, and toss.
  4. 4. Let the salad sit for at least a half an hour for the flavors to blend; overnight.