Cauliflower Salad

• 1 small cauliflower
• 2 eggs
• 1 Tbsp. parsley

Dressing:

• 0.25 cup olive oil
• 2 Tbsp. red wine vinegar
• 2 cloves garlic
• 1 Tbsp. small capers
• 1 tsp. paprika
• 1 dash cayenne pepper
• Salt

This dish is really at its best if made the day before you want to eat it so that the vegetable has a chance to really soak up the flavours. Refrigerate it overnight and take it out of the fridge an hour before you serve it.

Gently hard-boil the eggs and chill them in the fridge.

Cut up the cauliflower into small florets, reserving the thick stem parts for stock.

Steam the cauliflower over an inch of boiling water for 9–10 minutes until just tender. Remove the vegetables from the steamer and drop them into a large bowl of ice water to stop them cooking any further.

Mash the garlic with the side of a large knife and mince it, then beat the dressing ingredients together and pour them over the cauliflower. Mix this up and leave it to marinate for a few hours (overnight is good).

Peel the eggs and mince them together with the parsley. Sprinkle the mixture over the salad and serve.

This dish is also good with 1 lb. of green beans or broccoli, trimmed into bite-sized pieces, or Brussels sprouts, quartered, instead of the cauliflower. You will need to adjust the steaming time down to maybe 6–8 minutes