Cauliflower and Cherry Tomato Salad with Basil

Cauliflower and Cherry Tomato Salad with Basil I was surprised at how fast this disappeared. It can also be made with sherry vinegar.

1 medium cauliflower 1 or 2 garlic cloves, finely chopped 1/4 cup extra virgin olive oil 2 tbsps. red wine vinegar 1 tsp. sugar 12 cherry tomatoes, halved 1 medium red onion, halved and thinly sliced 1/3 cup chopped fresh basil salt and freshly cracked black pepper to taste Bring a large pot of water to a boil. Meanwhile, remove and discard the leaves and core from the cauliflower; cut and separate  into small florets. Boil the florets for 2 minutes. Drain the florets well, chill in ice-cold water, and drain well again. Place the garlic, olive oil, vinegar and sugar in a salad bowl and whisk to combine. Add the cauliflower and all other remaining ingredients and toss to coat. Cover and let the flavours in the salad meld in the fridge for 30 minutes. Toss again and serve. Makes 8 servings. Calories 97, Fat 7.2 g, Carbs 8 g, Sodium 13 mg, Fiber 2.8 g.

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