Cauliflower and Cherry Tomato Salad with Basil

[Guest guest]

Cauliflower and Cherry Tomato Salad with Basil

 

I was surprised at how fast this disappeared.

It can also be made with sherry vinegar.

 

 

1 medium cauliflower

1 or 2 garlic cloves, finely chopped

1/4 cup extra virgin olive oil

2 tbsps. red wine vinegar

1 tsp. sugar

12 cherry tomatoes, halved

1 medium red onion, halved and thinly sliced

1/3 cup chopped fresh basil

salt and freshly cracked black pepper to taste

 

Bring a large pot of water to a boil. Meanwhile, remove and discard the leaves

and core from the cauliflower; cut and separate into small florets. Boil the

florets for 2 minutes. Drain the florets well, chill in ice-cold water, and

drain well again. Place the garlic, olive oil, vinegar and sugar in a salad

bowl and whisk to combine. Add the cauliflower and all other remaining

ingredients and toss to coat. Cover and let the flavours in the salad meld in

the fridge for 30 minutes. Toss again and serve.

Makes 8 servings.

Calories 97, Fat 7.2 g, Carbs 8 g, Sodium 13 mg, Fiber 2.8 g.

 

 

 

 

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[Guest guest]

And here I was wondering what I wanted to make with my purple and orange

Cauliflower and your recipe came thru. I'm going to make this tomorrow. Got

everything. Yeah! Thanks!

Judy

-

AJ

Wednesday, August 08, 2007 6:04 PM

Cauliflower and Cherry Tomato Salad with Basil

 

 

Cauliflower and Cherry Tomato Salad with Basil

 

I was surprised at how fast this disappeared.

It can also be made with sherry vinegar.

 

1 medium cauliflower

1 or 2 garlic cloves, finely chopped

1/4 cup extra virgin olive oil

2 tbsps. red wine vinegar

1 tsp. sugar

12 cherry tomatoes, halved

1 medium red onion, halved and thinly sliced

1/3 cup chopped fresh basil

salt and freshly cracked black pepper to taste

 

Bring a large pot of water to a boil. Meanwhile, remove and discard the leaves

and core from the cauliflower; cut and separate into small florets. Boil the

florets for 2 minutes. Drain the florets well, chill in ice-cold water, and

drain well again. Place the garlic, olive oil, vinegar and sugar in a salad bowl

and whisk to combine. Add the cauliflower and all other remaining ingredients

and toss to coat. Cover and let the flavours in the salad meld in the fridge for

30 minutes. Toss again and serve.

Makes 8 servings.

Calories 97, Fat 7.2 g, Carbs 8 g, Sodium 13 mg, Fiber 2.8 g.

 

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