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Cauliflower vinaigrette

Chef: ianlisle

  • serves 8
  • cook time 22 minutes

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

From BBC Good Food


  • 1 small handful - capers rinsed
  • 1 small - Cauliflower cut into florets
  • 1 handful - flat leaf parsley chopped
  • 1 small - red onion very finely chopped
  • 1 - romanesco cauliflower cut into florets


  • 1 tbsp - dijon mustard
  • 6 tbsp - olive oil
  • 2 tbsp - red wine vinegar


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.


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


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