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–+ servings

Parmesan Cauliflower Salad

Couverts4
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Ingredients

  • 3 cups cauliflower into small florets
  • 1 lemon juice and zest
  • 6 tbsp. olive oil
  • 1/2 tsp. crushed fennel seeds
  • 12 grape tomatoes halved
  • 2 green onions thinly sliced
  • Fresh basil leaves shredded by hand to taste
  • 3 tbsp. toasted pine nuts
  • Salt and pepper to taste
  • Shavings of Parmesan cheese to taste

Instructions

  • In salted boiling water, blanch the cauliflower for 2 minutes.
  • Drain, pat dry and add to a serving bowl.
  • Add all ingredients except for the cheese.
  • Season and mix.
  • Sprinkle with Parmesan shavings.

Notes & Wine Advice

You can add some arugula before tossing.
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Course; Cheese / Salad