Anti-Pasta Cauliflower Salad

Chock full of bold Mediterranean flavors, you'll never miss the pasta in this hearty and
beautiful salad! Delicious and filling, this salad can be served on it's own or topped with
grilled chicken – perfect for an easy dinner on the patio!

Serves 8

• 2 cups of raw cauliflower, chopped
• 1/2 cup radicchio (or red cabbage), chopped
• 1/2 cup artichoke hearts, chopped
• 1/3 cup fresh basil, chopped
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbl sun dried tomatoes, chopped
• 3 Tbl Kalamata olives, chopped
• 1 clove garlic, minced
• 3 Tbl balsamic vinegar
• 3 Tbl good quality extra virgin olive oil
• Salt and pepper to taste

Cook your finely chopped cauliflower in the microwave for five minutes. Don't add any liquid or seasoning to it, just spread it on a microwave safe dish and zap it. Alternatively, you could lightly steam the cauliflower in larger pieces and then drain and chop it after cooking. The key is to not overcook it – you want it to have some “bite” to it like an al dente pasta. Let it cool while you prep the other ingredients. In a large bowl, combine the cauliflower, radicchio, artichokes, basil, Parmesan, sun dried tomatoes, olives and garlic, tossing gently. In a smaller bowl, whisk together the olive oil and vinegar, then pour it over the salad. Toss to combine and season with salt and pepper to taste. Can be served room temperature or chilled. While the colors are the most vibrant in the first couple of hours after you make it, the flavors are even more delicious after a day or two in the refrigerator. Enjoy!

Approx. nutrition info. per serving: 102 calories, 8g fat, 4g net carbs, 3g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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