Printable Area
Cauliflower Salad
Recipe courtesy Laura Calder
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 1 small cauliflower or half of a large one
- 2 generous handfuls black olives, sliced
- 2 generous handfuls sun-dried tomatoes, packed in oil
- 2 handfuls fresh tarragon or basil leaves, chopped
- 1 clove garlic, minced
- Zest of 1 lemon, and juice to taste
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground pepper
Directions
Break the cauliflower into florets, discarding the central stem. Slice them thinly and put them in a bowl. Toss with the olives, sun-dried tomatoes, tarragon, garlic and lemon zest. Squeeze over lemon juice to taste. Drizzle in some olive oil and season with salt and pepper. Taste and adjust the quantities to suit your tastes.
© Recipe courtesy Laura Calder