Spanish Cauliflower Salad

A refreshing way to eat cauliflower as a salad or as a tapas dish.  The dish has a tangy sharp taste but is still light.   This is now probably 1001 ways to prepare cauliflower as it’s still my favourite versatile vegetable.  I still shudder at childhood memories of being served cauliflower, boiled to an inch of it’s life and with no flavour.  If I had been served this as a kid I would have embraced vegetables much earlier in life!  It’s best to make this the day before so that the flavours can marinate.   It’s a great salad or pot luck dish too.  I serve mine with the hard boiled eggs, quarted, but it is just as nice with the eggs chopped up.

INGREDIENTS

1 cauliflower, cut into small florets

3 boiled eggs

juice of 1 lemon

fresh parsley

 Dressing

1/4 cup olive oil

2 tblspn red wine vinegar

1 clove garlice, peeled and finely chopped

1 tblspn capers

1 tspn paprika

1/4 tspn cayenne pepper

1/4 tspn salt

 METHOD

• Place the florets into a saucepan of water, with the lemon juice added.  Bring to the boil, cover and simmer for 10-12 minutes until the cauliflower is tender.
• Remove from the heat and drain.  Leave aside to cool
• Make the dressing by gently beating the olive oil with the other ingredients.
• Pour the dressing over the cauliflower and mix well.  Marinate overnight.
• Serve with the boiled egg and parsley.
• Eat and enjoy

Serves 2 -4