Cauliflower Parmesan Salad Basilico - cooking recipe

Ingredients

1/2 head cauliflower (or equivalent amount of romanesco or broccoflower)
15 grape tomatoes, cut in half
12 kalamata olives, pitted and chopped (or any strong flavored olive)
1/3 lb imported parmesan cheese, shaved
1/4 cup red onion, diced small
1 tablespoon extra virgin olive oil (to taste)
1/4 cup pesto sauce (homemade is preferred or the best store bought)
1 tablespoon white wine vinegar
salt, to taste
fresh cracked black pepper, to taste

Preparation

Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
Pour the dressing over the cauliflower mixture and toss.
Allow salad to sit for 1 hour to allow flavors to blend.