Cauliflower Salad

The pyramid shape of this salad makes it a fine centrepiece for a buffet table.

Lynn Cole

Ingredients

Serves: 6 

  • 1 medium cauliflower, trimmed and cut into florets
  • 1/2 cup olive oil
  • 1 small clove garlic, peeled and crushed
  • 1 teaspoon white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1/4 small French shallot, peeled and finely chopped
  • salt and freshly ground black pepper
  • pinch of sugar
  • 3 tomatoes, peeled, seeded and finely chopped
  • 4 tablespoons mayonnaise
  • 1 teaspoon tomato sauce
  • 1/4 teaspoon Tabasco sauce
  • 1 teaspoon lemon juice
  • 1 soft, round lettuce, washed
  • 1/2 small cucumber and 1/2 small red capsicum, seeded and cut into very fine strips
  • 18 large capers

Directions

Preparation:40min  ›  Cook:7min  ›  Ready in:47min 

  1. Steam the cauliflower florets for 7 minutes, or until almost cooked but still slightly crisp.
  2. Meanwhile, whisk the olive oil with the garlic, vinegar, parsley, shallot, salt, pepper and sugar. While the cauliflower is still hot, put it in a bowl and pour on the dressing, gently turning the florets until they are evenly coated. Leave to cool.
  3. Mix the chopped tomatoes with the mayonnaise, tomato sauce, Tabasco sauce and lemon juice and season to taste.
  4. Arrange a layer of lettuce leaves on a flat serving plate, put a layer of cauliflower on top and spoon on a little of the tomato mayonnaise. Continue to layer in this way with the lettuce, cauliflower and mayonnaise to make a pyramid shape, concealing the lettuce. Finish with a layer of cauliflower. Spoon over any remaining mayonnaise, then sprinkle with the shreds of cucumber and capsicum and the capers. Serve at once.

Similar Recipes

Reviews (0)

Write a review

Click on stars to rate

More Collections