1. In a pot of boiling salted water, plunge the cauliflower bouquets and cook for 8 minutes. Drain. Cool under running water. Drain and set aside.
2. In a bowl, dilute the green pesto with cider vinegar. Add the oil and mix with a whisk.
3. Add the cauliflower; season lightly with salt and pepper; mix.
4. Arrange the cauliflower salad on the plates and garnish with cherry tomatoes and basil leaves.