MAKES: 4 SERVINGS
SERVING SIZE: 1 1/4 CUPS
MAKES: 5 CUPS
TOTAL TIME: 20 MINS
1 medium head cauliflower (2 pounds), cut into florets (4 1/2 cups)
1 6.3 ounce jar purchased basil pesto (3/4 cup)
3 tablespoons red wine vinegar
1/4 kosher salt
2/3 cup cocktail peanuts, chopped
1/2 cup drained fried longhot peppers, finely chopped, or 1 fresh Fresno pepper, seeded and finely chopped*
1 cup baby arugula
- Cook cauliflower in a large amount of boiling water for 4 minutes or until just tender. Drain and transfer to a large bowl of ice water to cool. Drain well. In a large bowl stir together the pesto, vinegar, salt, peanuts, and peppers. Add cauliflower and arugula and toss to combine. Top with additional chopped peanuts, if desired.
From the Test Kitchen
Because hot chile peppers, such as Fresnos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts (Cauliflower Pesto Peanut Salad)
Per serving: 415 kcal , 34 g fat (6 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 14 mg chol. , 795 mg sodium , 18 g carb. , 8 g fiber , 7 g sugar , 13 g pro.