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Cauliflower vinaigrette

Cauliflower vinaigrette

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A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal114
fat9g
saturates1g
carbs5g
sugars3g
fibre3g
protein3g
low insalt0.28g
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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

Method

  • STEP 1

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4 out of 5.2 ratings
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