Recipe courtesy of Laura Calder
Print
Cauliflower Salad
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy

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
  • 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.

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