Ingredients
- 1 cauliflower ( 1 1/2 pounds or 750 grams)
- Salt or taste
- 2 celery stalks, inner (tender), thinly sliced
- 2 carrots, peeled and shredded
- 1/2 cup pickled sweet red peppers cut into narrow strips (3 ounces or 90grams)
- 2 tablespoon capers, chopped
- Small handful of olives, de-seeded, halved
- 2 tablespoons flat leaf parsley, fresh, chopped (Italian parsley)
- 1/2 cup olive oil (2 fluid oz or 60 ml)
- 1/4 cup white wine vinegar (2 fluid oz/ 60ml)
- Salt and pepper optional to serve
How to Make
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Step 1: Cut the cauliflower into small florets; discard stalk.
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Step 2: Bring a pot 3/4 of water to a boil; add in the cauliflower and salt and cook until just tender when pierced with a knife. This should take about 7 minutes.
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Step 3: Drain cauliflower and immediately plunge into icy cold water, to halt the cooking.
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Step 4: In a bowl combine the cauliflower, celery, carrots, red peppers, capers, olives, parsley olive oil and vinegar and toss well; cover salad and refrigerate for at least 2 hours or as long as overnight.
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Step 5: If the salad is very cold, stand at room temperature for 20 minutes before serving. Then toss gently, taste for seasoning and serve.
We hope you enjoy this recipe!
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