Parmesan Cauliflower Salad
1 lg head
shaved parmesan cheese
salt to taste
Cut the cauliflower into small florets and transfer to a food processor or blender. Pulse until florets have turned into a rice-like consistency, in another words -finely chopped.
Transfer to a steamer, cover and cook for 3 minutes (See notes). Then immediately transfer to a fine mesh strainer, let sit and cool off while you prepare the other ingredients.
Wash blueberries and tomatoes, set aside
Using a chef’s knife, chop the shaved parmesan cheese to about the same size as the cauliflower. Set aside
In a small glass jar add the dressing ingredients, cover and shake well
Now bring the salad ingredients together in a large glass bowl. Add dressing and mix to combine.
Serve cold and keep remaining salad refrigerated
* the cauliflower cooks really quick when downside to a grain. If overcooked the salad will become soggy. One option is to make this salad raw, which is totally fine.