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Cauliflower salad

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Ingredients for 2 servings:

  • 1 small cauliflower, depending on the size a quarter to half a head
  • 4 radishes, depending on size
  • 3 spring onions
  • 1 handful of peas, fresh or frozen
  • 2 tbsp mayonnaise or salad cream
  • Herbs of the season
  • salt and pepper
  • possibly paprika powder, sweet

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

vegetarian, a small salad if you want to have a lot to choose from

Cut the cauliflower into small florets and blanch for 5 minutes, then rinse with cold water; the cauliflower florets should still be crisp. Slice the spring onions and radishes. Mix the mayonnaise with the herbs. Season well with salt, pepper, and paprika, if desired. Add the cauliflower, radishes, spring onions, and peas to the bowl and toss with the dressing. Let stand for an hour. The salad tastes best the next day, so it’s ideal for making ahead.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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