Cauliflower vinaigrette

Cauliflower vinaigrette

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

·         Cook 7 mins

·         Prep 15 mins

·         Vegetarian

Nutrition per serving

114 kcalories, protein 3.0g, carbohydrate 5.0g, fat 9.0g, saturated fat 1.0g, fibre 3.0g, salt 0.28g

Ingredients

Serves 8

·         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

·         olive oil

·         red wine vinegar

·         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.