Cauliflower, Olive, and Sun-Dried Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Paired with Ugly Bread, this side can double as an appetizer. Ingredients:
1 ounce sun-dried tomatoes, packed without oil (about 12) |
1/3 cup pitted green olives |
1/4 cup fresh parsley leaves |
2 tablespoons white wine vinegar |
1 tablespoon olive oil |
2 garlic cloves, peeled |
6 cups cauliflower florets |
1/4 cup finely chopped red onion |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop. Combine tomatoes, olives, and next 4 ingredients (olives through garlic) in a food processor; process until finely chopped, scraping sides of bowl once.
2. Cook cauliflower in boiling water 2 minutes. Drain and rinse cauliflower under cold water. Combine tomato mixture, cauliflower, onion, salt, and pepper in a bowl; toss well.
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