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.

Ingredients:

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

Instructions:

  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

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