Steam the cauliflower head by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
Bring the water to a boil. Place the cauliflower florets into the steamer basket.
Cover the pot and steam until the cauliflower florets are fork tender (6-8 minutes).
Remove from the heat and let the cauliflower cool down for 5 minutes.
In a food processor add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes.
Place the steamed cauliflower in bowl and add 3 tablespoons of the sun-dried tomato pesto which you just made (save the rest of the sun-dried tomato pesto to other recipes like this one). Mix well together to combine.
In a large salad bowl, add Romaine lettuces, cherry tomatoes, red onions and boiled eggs.
In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt, pepper and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.
Pour the dressing over the salad and toss well.
Add the cauliflower and garnish it with fresh parsley. Enjoy!
Notes
You can soak the red onions in cold water to mellow them out.
You can buy pre-cut cauliflower florets if you prefer.
Feel free to make the eggs ahead of time to make making this cauliflower salad faster.
To store: If this salad will be your lunch at work, bring the dressing in a separate container to avoid the salad getting soggy. Everything will keep well when separate from the dressing for up to 4 days.