I love this salad. The first time I made it I loved it so much that I jumped into my car and hurried to a grocery store for a second head of cauliflower.
This salad is very tasty when it is just prepared and still warm. It is also absolutely delicious cold the next day, when the cauliflower would soak flavors of other ingredients. This is a gorgeous healthy side dish to complement any meat, poultry or fish. It could be a wonderful lunch with crusty slice of good bread as well. A real treat for vegetarians, healthy lifestyle followers and fans of cauliflower!
- 1 head cauliflower
- 1-2 large carrots
- 3-4 tbsp finely chopped chives or green onions
For the dressing:
- 2-3 tsp lemon juice, balsamic, white or red wine vinegar (see Tip)
- 4-5 tbsp extra virgin olive oil
- 1 small clove garlic, finely chopped
- 2 tbsp whole grain Dijon mustard (or 1 tablespoon Dijon)
- Freshly ground black pepper
Prepare the dressing. Whisk all the ingredients.
Cut cauliflower into the florets. Large florets cut in half or quarters.
Dice carrots or grate them using mandolin.
Bring water to boil in a large saucepan. Add salt and cauliflower florets. Bring to a boil over high heat and cook for about 3-5 minutes (time depends on the size of the florets). Cauliflower should be tender but still firm. Add carrots after 2 minutes of cooking. Drain.
Mix cauliflower and carrots with dressing, sprinkle with green onions.
- Cook’ tip:
Start with 2 tsp of lemon juice or vinegar. Mix, taste, add more to your liking.
Cook with pleasure!