Cauliflower Salad with Red Pesto Dressing
RED PESTO DRESSING
- 1 cup (6 ounces) oil-packed sun-dried tomatoes, drained
- ¼ cup balsamic vinegar
- 1 garlic clove, crushed through a press
- ¼ teaspoon salt
- ¼ teaspoon crushed hot red pepper
- 1 cup extra virgin olive oil
- 2 medium heads cauliflower (3 pounds total)
- Chopped fresh parsley, for garnish
Instructions:
Cauliflower is a very useful winter vegetable that is very often (and unfairly) demoted to the side-dish category, where it can be treated with apathy.
- To make the dressing, place the sun-dried tomatoes, vinegar, garlic, salt, and crushed red pepper in a food processor fitted with the metal blade. With the machine running, gradually add the oil in a thin stream, and process until the dressing has thickened. Set aside.
- Trim the cauliflower and cut into bite-size florets. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook until barely tender, 4 to 6 minutes. Drain, rinse under cold running water, and drain well.
- Transfer the cauliflower to a large bowl and toss with the dressing. Cover and refrigerate until chilled, at least 2 hours. Sprinkle with the parsley before serving.