Cauliflower, Olive, and Sun-Dried Tomato Salad
12 (1 ounce) sun-dried tomatoes (packed without oil)
1/4 cup fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 cloves peeled garlic
6 cups cauliflower florets
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon black pepper
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.
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. Serving size: 1
cup.
12 (1 ounce) sun-dried tomatoes (packed without oil)
1/4 cup fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 cloves peeled garlic
6 cups cauliflower florets
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon black pepper
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.
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. Serving size: 1
cup.
