Just like the Bacon, Tomato, and Cauliflower Salad, this originally called for rice, but it works great with cauliflower. Make your own pesto or use store-bought, whichever you prefer.
YIELD: 5 servings, each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 9 grams of protein.
INGREDIENTS:
- 1/2 head cauliflower, run through the shredding blade of a food processor (about 4 cups)
- 15 cherry tomatoes, halved
- 15 strong black olives, pitted and coarsely chopped
- 1/3 pound mozzarella, cut in 1/2-inch cubes
- 1 tablespoon finely minced sweet red onion
- 2 tablespoons olive oil
- 1/4 cup Tootsie’s Pesto
- 1 tablespoon wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
INSTRUCTIONS:
- Cook the cauliflower “rice” until tender-crisp (about 5 minutes on high in a microwave). Let it cool.
- When the “rice” is cool, add the tomatoes, olives, mozzarella, and onion, a nd toss well.
- Whisk together the olive oil, pesto, vinegar, salt, and pepper. Pour the mixture over the salad, and toss.
- Let the salad sit for at least a half an hour for the flavors to blend; overnight wouldn’t hurt.
