Cauliflower salad

Cauliflower salad

By
From
Eat This, My Friend
Serves
4-6
Photographer
Jade O'Donahoo; Huw Rogers

This is my favourite way to eat cauliflower. One day I stirred some of the salad through a bowl of hot penne. It was a moment of pure genius.

Ingredients

Quantity Ingredient

Salad

Quantity Ingredient
1/2 cauliflower, cut into thumb‑sized florets
65g flaked almonds
1 french shallot, sliced into very thin rounds
75g currants
30g baby capers, rinsed and drained
large handful roughly chopped parsley

Dressing

Quantity Ingredient
125ml olive oil
60ml apple-cider vinegar
1 tablespoon wholegrain mustard
1/4 teaspoon cayenne pepper

Method

  1. Cook the cauliflower in a saucepan of boiling salted water for about 8 minutes, or until just tender. The cooking time will vary depending on the size of the florets, so make sure to check regularly. Drain and rinse under cold water to prevent further cooking. Drain well again and transfer to a large mixing bowl.
  2. Dry toast the almonds in a frying pan over high heat. Shake the pan regularly and remove from the heat as soon as the almonds take on some colour. Set aside in a separate bowl.
  3. To make the dressing, combine all ingredients and a big pinch of salt in a screw-top jar and shake well until combined.
  4. Pour the dressing over the cauliflower and toss to coat. Add the almonds and the remaining ingredients and combine.
  5. Eat the salad on the day it is made.

Try This

  • The salad works well served with boiled eggs, or as an accompaniment with grains or pasta.
Tags:
Vegetarian
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