- 1 small or ½ large cauliflower
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 red onion, finely chopped
- 2 tsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp mayonnaise
Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.
Give it a fruity twist
Red cabbage, walnut & apricot salad Replace the cauliflower with ½ small red cabbage, finely shredded, and replace the capers with a handful each of roughly chopped walnuts and ready-to-eat dried apricots.