Bring the stock, wine, oregano and chilli to a simmer in a large frying pan. Add the carrots, then cover and cook for 6 minutes. Add the cauliflower and beans, return to a simmer, and cook for 8 minutes.
Transfer the vegetables and liquid to a medium bowl, stir in the vinegar, oil and a pinch of salt. Cover and put aside for at least 4 hours. Just before serving, stir in the mozzarella and basil.
Did you know?
Cauliflower quickly loses its folacin to the cooking water when boiled. When possible, steam, braise or roast it. * Broccoflower, a new cross between cauliflower and broccoli, has been developed overseas and is more nutritious than cauliflower. It has green florets rather than white, has more vitamin C and also some beta-carotene.