Cauliflower Vinaigrette
This colorful cauliflower salad is a delightful mix of flavors and textures. The tangy dressing coats the tender cauliflower florets perfectly, while the addition of red onion, capers, and parsley adds sharpness and freshness. This dish is sure to brighten up any table with its vibrant colors and delicious combination of ingredients.
— Constant Cookbook
Ingredients
- 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
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
Instructions
- Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
- 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.
Cook Time
7M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 114 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.28 milligram of sodium
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