Cauliflower Salad

Here’s a great way to serve cauliflower. I always remember it from my childhood as being slightly mushy and bland and always secretly dreaded it – I have since learned that it doesn’t need to be cooked for 55 minutes on a rapid boil (sorry mother), so a whole new cauliflower world has presented itself to me. This Spanish recipe really brings it to life. The sweetness of the dressing permeates the smooth, almost buttery texture and flavour of the cauliflower to create a much more memorable taste. It’s simple and delicious – two of my favourite words. You think this might convert you to cauli?

1 small cauliflower (separated into florets)
1 spring onion (chopped)
1 garlic clove (chopped)
½ teaspoon salt
freshly ground black pepper
2 tablespoons fresh flat-leaf parsley
1 large ripe tomato (peeled, seeded and very finely chopped)
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Cook the cauliflower in boiling salted water for 5 minutes until cooked. Drain and refresh with cold water. Drain and set aside in a large bowl.

In a pestle & mortar, mash together the onion, garlic, salt, pepper and parsley into a smooth paste. Stir in the tomato, lemon juice and olive oil. Pour the dressing over the cauliflower and combine well with your hands. Cover with plastic wrap and refrigerate for 30 minutes before serving.

Works well as part of a larger spread – I made mine to accompany barbecued meat.

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