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Pesto Cauliflower & Potato Salad

Pesto Cauliflower Salad by Terry Hope Romero from Salad Samurai

This classic combination of pesto and potatoes is lightened up with irresistible grilled cauliflower. For a more substantial pesto entrée, replace half or all of the cauliflower with pasta, preferably those tight little twists called gemelli. From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books, ©2014. Photos by Vanessa K. Rees.

Pesto Cauliflower Salad by Terry Hope Romero from Salad Samurai

Pesto Cauliflower & Potato Salad

This classic combination of pesto and potatoes is lightened up with irresistible grilled cauliflower.
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Course: Potato salad
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 3 to 4
Author: Veg Kitchen

Ingredients

  • 1 ⁄2 pound cauliflower about 1/2 small or 1/4 medium cauliflower
  • 1 tablespoon olive oil
  • 1 ⁄2 pound waxy yellow or white potatoes unpeeled
  • 1 cup fresh or frozen green peas
  • 1 ⁄4 cup chopped toasted walnuts or toasted pine nuts

Basil Pesto Dressing

  • 11 ⁄2 cups lightly packed fresh basil leaves
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 4 teaspoons olive oil
  • 3 cloves garlic peeled
  • 1 ⁄2 teaspoon freshly grated lemon zest
  • 1 ⁄2 teaspoon salt
  • Salt and freshly ground black pepper to taste

Instructions

  • Remove the thick inner stem from the cauliflower, slice into thick 1-inch slabs.
  • Preheat a cast-iron grill pan over high heat.
  • Rub the cauliflower with olive oil and arrange the pieces in a single layer in the preheated pan.
  • Grill the cauliflower until charred on the outside and crisp-tender inside, about 4 to 5 minutes, flipping halfway through.
  • Transfer the cauliflower to a cutting board, chop into bite-size pieces, and place in a large mixing bowl.
  • Peel and dice the potato into 1⁄2-inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat. Reduce the heat to medium and cook the potatoes for 6 to 8 minutes, or until almost tender.
  • Stir in the peas and cook another minute. Reserve 1⁄4 cup of cooking water, then drain the potatoes and peas and rinse with cold water. Add these vegetables to the cauliflower.
  • In a food processor, pulse together the pesto ingredients plus 2 tablespoons of the potato cooking water until smooth. Spoon onto the vegetables, add the nuts, and combine thoroughly.
  • Cover and chill for 10 minutes to blend flavors. Serve the salad slightly chilled or at room temperature. Garnish each serving with a few nuts.

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Pesto Cauliflower Salad by Terry Hope Romero from Salad Samurai

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2 Comments

  • Reply
    Sadhna Grover
    June 16, 2014 at 11:53 am

    Very nice salad and excellent photo. I think, I can add tofu on top, any suggestion.

  • Reply
    Nava
    June 16, 2014 at 9:59 pm

    Sure, why not, Sadhna — that sounds like it would be a good addition to this lovely salad.

  • Leave a Reply

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