This is one of my favorite salads, the best way to eat cauliflower in my opinion. This is a French classic family recipe, nothing fancy, just the fact that the cauliflower is cooked.
Start by removing all the leaves from a head of cauliflower, then steam it until done, but quite firm. Cut the “flowers” apart in small pieces and add them to a sauce vinaigrette.
Sauce vinaigrette for cauliflower salad:
- 1 tbsp grainy Dijon mustard
- 2 tbsp wine vinegar
- 3 tbsp peanut or canola oil (olive is no so good with cauliflower)
- 1 crushed clove garlic
- salt and pepper
Today, I added some watercress leaves because I was out of parsley and that tasted amazing.
Serve either warm or chilled. The cauliflower has a hazelnut taste, delicious…
To avoid odors while cooking cauliflower, add a tsp baking soda to the water!
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