Cauliflower is a very useful winter vegetable that is very often (and unfairly) demoted to the sidedish category, where it can be treated with apathy. It makes a terrific salad that lives up to my strict standards for a buffet dish: It looks great, tastes great, and holds up well at room temperature.
Makes 8 to 12 servings
Make Ahead: The salad can be made up to 1 day ahead.
Ingredients for Red Pesto Dressing:
• 1 cup (6 ounces) oil-packed sun-dried tomatoes, drained
• ¼ cup balsamic vinegar
• 1 garlic clove, crushed through a press
• ¼ teaspoon salt
• ¼ teaspoon crushed hot red pepper
• 1 cup extra virgin olive oil
• 2 medium heads cauliflower (3 pounds total)
• Chopped fresh parsley, for garnish
Preparation:
1. To make the dressing, place the sun-dried tomatoes, vinegar, garlic, salt, and crushed red pepper in a food processor fitted with the metal blade. With the machine running, gradually add the oil in a thin stream, and process until the dressing has thickened. Set aside.
2. Trim the cauliflower and cut into bitesize florets. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook until barely tender, 4 to 6 minutes. Drain, rinse under cold running water, and drain well.
3. Transfer the cauliflower to a large bowl and toss with the dressing. Cover and refrigerate until chilled, at least 2 hours. Sprinkle with the parsley before serving.
This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p38'.
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