Cauliflower vinaigrette
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
- Prep: 15 mins
Cook: 7 mins
- Serves 8
- Easy
Ingredients
- 1 small cauliflower, cut into florets
- 1 Romanesco cauliflower, cut into florets
- 1 small red onion, very finely chopped
- small handful capers, rinsed
- handful flat-leaf parsley, chopped
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
Method
-
Make the dressing by whisking all
the ingredients together with some
seasoning in a large bowl, then set aside.
-
Bring a large pan of water to the boil,
cook the cauliflower for 5-7 mins until
just cooked, then drain well. While the
cauliflower is still hot, toss it with the
dressing and leave to cool. Just before
serving, add the red onion, capers
and parsley.
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