A refreshing way to eat cauliflower as a salad or as a tapas dish. The dish has a tangy sharp taste but is still light.
A refreshing way to eat cauliflower as a salad or as a tapas dish. The dish has a tangy sharp taste but is still light. This is now probably 1001 ways to prepare cauliflower as it’s still my favourite versatile vegetable. I still shudder at childhood memories of being served cauliflower, boiled to an inch of it’s life and with no flavour. If I had been served this as a kid I would have embraced vegetables much earlier in life! It’s best to make this the day before so that the flavours can marinate. It’s a great salad or pot luck dish too. I serve mine with the hard boiled eggs, quarted, but it is just as nice with the eggs chopped up.
The dressing is delicious and could be used in other salads. Perhaps over a melody of vegetables with a little bit of lettuce. It would also go well with chicken or fish.
- 1 cauliflower, cut into small florets
- 3 boiled eggs
- juice of 1 lemon
- fresh parsley
- 1/4 cup olive oil
- 2 tblspn red wine vinegar
- 1 clove garlic, peeled and finely chopped
- 1 tblspn capers
- 1 tspn paprika
- 1/4 tspn cayenne pepper
- 1/4 tspn salt
- Place the florets into a saucepan of water, with the lemon juice added. Bring to the boil, cover and simmer for 10-12 minutes until the cauliflower is tender.
- Remove from the heat and drain. Leave aside to cool
- Make the dressing by gently beating the olive oil with the other ingredients.
- Pour the dressing over the cauliflower and mix well. Marinate overnight.
- Serve with the boiled egg and parsley.
- Eat and enjoy
- Nutritional Info per quarter of recipe - 190 Calories, 17g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs