Cauliflower Parmesan Salad Basilico

• 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

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.

cauliflower, grape tomatoes, olives, parmesan cheese, red onion, extra virgin olive oil, pesto sauce, white wine vinegar, salt, black pepper

Taken from www.food.com/recipe/cauliflower-parmesan-salad-basilico-158364 (may not work)