Cauliflower vinaigrette

Prep: 15 mins Cook: 7 mins

Easy

Serves 8
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal114
  • fat9g
  • saturates1g
  • carbs5g
  • sugars3g
  • fibre3g
  • protein3g
  • salt0.28g
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Ingredients

  • 1 small cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 Romanesco cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 small red onion, very finely chopped
  • small handful capers, rinsed
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • handful flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard

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.

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Comments (3)

imicola's picture
4

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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