The pyramid shape of this salad makes it a fine centrepiece for a buffet table.
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
Preparation:40min › Cook:7min › Ready in:47min
Steam the cauliﬂower ﬂorets for 7 minutes, or until almost cooked but still slightly crisp.
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.
Mix the chopped tomatoes with the mayonnaise, tomato sauce, Tabasco sauce and lemon juice and season to taste.
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.