Cauliflower and Pesto Salad

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Cauliflower and Pesto Salad

My husband’s friend gave us a bag full of fresh basil the other day and I made a large quantity of pesto, so I am trying to come up with a series of recipes using pesto this week. This is a salad using raw cauliflower. Please feel free to use different ingredients for mixing in with the cauliflower. For example, you could use red/green peppers, edamame, tofu, different types of beans, corn, red onion, etc.


1 head cauliflower
2 tomatoes
4 green onions, chopped
1 can (15 oz – 425 g) garbanzo (chickpea) beans, rinsed and drained (or you can cook on your own)
1/2 – 3/4 cup pesto (home-made or store-bought)
Black pepper to taste


  1. Cut cauliflower into florets. Add them to the food processor and process until finely ground.
  2. Dice one tomato and slice another tomato for garnishing.
  3. In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
  4. Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
  5. Arrange the salad on a plate with tomato slices. Infuse love and serve!

Servings: 8