Cauliflower vinaigrette

Cauliflower vinaigrette

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 7 mins

Skill level

Easy

Servings

Serves 8

Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
114
protein
3g
carbs
5g
fat
9g
saturates
1g
fibre
3g
sugar
3g
salt
0.28g

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

For the dressing

  • 6 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard

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Method

  1. Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
  2. 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.

Recipe from Good Food magazine, April 2010

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Comments

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38241kaplice's picture
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good

imicola's picture
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I made this as the starter for a dinner party, along with asparagus vinaigrette. It was very nice and fresh - something a bit different and it really brought out the cauliflower flavour! I thought it might be good with additional herbs in it, but I just stuck to the recipe this time. Noone left any on their plates, so they must have thought it was alright!

elizabethnicholson's picture

I tried it tonight with pickled onions and gherkins instead of the red onion and everyone enjoyed it. Will definitely make it again - quick and tasty!

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