In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pesto Parmesan Cauliflower Salad with Sun-Dried Tomatoes and Pinenuts
Soy-Free, Vegetarian, Gluten-Free
2 Servings, 360 Calories/Serving
This raw cauliflower salad delivers a tasty crunch and loads of flavor. With sun-dried tomatoes, pine nuts, and olives, we toss everything in a scrumptious basil-Parmesan pistou, the Provençal equivalent of Italian pesto.
Ingredients: 1 head organic cauliflower, 2 tablespoons grated Parmesan, 2 tablespoons pine nuts, 1 ounce sun-dried tomatoes (not in oil), Sunbasket pistou (extra virgin olive oil - basil - Parmesan - garlic), 1 organic lemon, 1 ounce pitted Castelvetrano olives
Instructions
1
Make the salad
- Trim off the cauliflower stem, then cut the florets into bite-size pieces.
- Carefully check the Castelvetrano olives and discard any pits. Slice the olives.
- Cut the lemon in half.
- In a salad bowl, toss the cauliflower, sun-dried tomatoes, and olives with the basil-Parmesan pistou and 1 tbsp. of the lemon juice. Season to taste with salt, pepper, and more lemon juice as desired.
2
Serve
- Transfer the salad to serving plates. Garnish with the Parmesan cheese and pine nuts.
Contains: Tree Nuts (Pine nuts), Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.