Cauliflower and Cherry Tomato Salad with Basil

Cauliflower and Cherry Tomato Salad with Basil Recipe

Preparation time: 15 minutes | Cooking time: 2 minutes | Servings: 4

Introduction

Cauliflower and Cherry Tomato Salad with Basil is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish for a summer barbecue. The combination of tender cauliflower florets, juicy cherry tomatoes, and fragrant basil creates a delicious and colorful salad that is sure to impress your guests.

History

This recipe is a modern twist on traditional cauliflower salads, which have been enjoyed for centuries in various cultures around the world. Cauliflower is a versatile vegetable that can be used in a wide range of dishes, from soups and stews to salads and stir-fries. The addition of cherry tomatoes and basil adds a fresh and vibrant flavor to the dish, making it a perfect choice for a summer meal.

Ingredients

1 medium cauliflower
1 or 2 garlic cloves, finely chopped
0.25 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp sugar
12 cherry tomatoes, halved
1 medium red onion, halved and thinly sliced
0.33 cup chopped fresh basil
salt and freshly cracked black pepper to taste

How to prepare

Bring a large pot of water to a boil.
Meanwhile, remove and discard the leaves and core from the cauliflower. Cut and separate it into small florets.
Boil the florets for 2 minutes.
Drain the florets well, then chill them in ice-cold water and drain them again.
Place the garlic, olive oil, vinegar, and sugar in a salad bowl. Whisk to combine.
Add the cauliflower and all other remaining ingredients. Toss to coat.
Cover and let the flavors in the salad meld in the fridge for 30 minutes.
Toss again and serve.

Variations

Add some crumbled feta cheese or toasted pine nuts for extra flavor and texture.
Substitute the cherry tomatoes with sun-dried tomatoes for a more intense flavor.
Use a mix of different colored cherry tomatoes for a more visually appealing dish.

Cooking Tips & Tricks

Be sure to blanch the cauliflower florets in boiling water for just 2 minutes to ensure that they are tender but still crisp.

- Chilling the blanched cauliflower in ice-cold water helps to stop the cooking process and preserve its vibrant color.

- Allowing the salad to marinate in the fridge for 30 minutes before serving helps to enhance the flavors and textures of the ingredients.

Serving Suggestions

This salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light and refreshing meal. It pairs well with a glass of white wine or a crisp summer cocktail.

Cooking Techniques

Blanching the cauliflower helps to soften it slightly while still retaining its crunch.

- Marinating the salad in the fridge allows the flavors to meld together and develop a more complex taste.

Ingredient Substitutions

You can use white wine vinegar or balsamic vinegar instead of red wine vinegar.

- Fresh parsley or mint can be used in place of basil.

Make Ahead Tips

This salad can be made up to a day in advance and stored in the fridge until ready to serve. Just be sure to toss it again before serving to redistribute the flavors.

Presentation Ideas

Garnish the salad with some extra basil leaves or a sprinkle of freshly ground black pepper for a beautiful finishing touch.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a variety of wines, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply let it come to room temperature or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 60% DV

- Vitamin K: 15% DV

- Folate: 10% DV

- Potassium: 8% DV

Alergens

This recipe is gluten-free and dairy-free.

Summary

This Cauliflower and Cherry Tomato Salad with Basil is a low-calorie, nutrient-rich dish that is packed with vitamins, minerals, and antioxidants. It is a healthy and delicious option for those looking to add more vegetables to their diet.

Summary

Cauliflower and Cherry Tomato Salad with Basil is a simple yet delicious dish that is perfect for summer gatherings or as a light and healthy meal. Packed with nutrients and bursting with flavor, this salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cauliflower and Cherry Tomato Salad with Basil. It was a warm summer day, and I was visiting my friend Margaret in her beautiful garden. As we sat at her rustic wooden table, she brought out a platter of the most vibrant and colorful salad I had ever seen.

The cauliflower was perfectly roasted to a golden brown, the cherry tomatoes were bursting with sweetness, and the basil leaves added a fresh and fragrant touch. I couldn't wait to try it, and Margaret happily shared her recipe with me.

She told me that she had learned to make this salad from her Italian grandmother, who had passed down the recipe through generations. The secret, she said, was to roast the cauliflower until it was just tender, not mushy, and to add the cherry tomatoes at the last minute so they would retain their juicy sweetness.

I was inspired by Margaret's story and decided to try making the salad myself. I gathered all the ingredients - a head of cauliflower, a pint of cherry tomatoes, fresh basil, olive oil, balsamic vinegar, salt, and pepper - and got to work in my own kitchen.

I carefully chopped the cauliflower into florets and tossed them with olive oil, salt, and pepper before spreading them out on a baking sheet. As they roasted in the oven, the kitchen filled with the delicious aroma of caramelized cauliflower.

While the cauliflower cooked, I halved the cherry tomatoes and chiffonaded the basil leaves. I couldn't resist sneaking a few tomatoes into my mouth as I worked - their sweetness was irresistible.

Once the cauliflower was done, I combined it with the cherry tomatoes and basil in a large bowl. I drizzled the salad with balsamic vinegar and a little more olive oil, then tossed everything together gently.

The colors of the salad were so beautiful - the bright red tomatoes, the creamy white cauliflower, and the vibrant green basil. I couldn't wait to taste it.

As I took my first bite, I was transported back to Margaret's garden. The flavors were incredible - the sweetness of the tomatoes, the earthiness of the cauliflower, and the freshness of the basil all came together perfectly.

I was thrilled with how the salad turned out and couldn't wait to share it with my family. They loved it as much as I did, and it quickly became a favorite in our household.

Over the years, I have made this Cauliflower and Cherry Tomato Salad with Basil many times, always thinking of Margaret and her Italian grandmother as I do. It has become a staple at family gatherings and potlucks, and I love passing on the recipe to friends who are always amazed by its simplicity and deliciousness.

I am grateful to have learned this recipe from Margaret and her family, and I will always cherish the memories of that warm summer day in her garden. Cooking is not just about following instructions - it's about sharing stories, traditions, and love through food. And this salad will always hold a special place in my heart for that reason.