Cauliflower vinaigrette

Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats

  • Prep:15 mins
    Cook:7 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 114
  • fat 9g
  • saturates 1g
  • carbs 5g
  • sugars 3g
  • fibre 3g
  • protein 3g
  • salt 0.28g


  • 1 small cauliflower, cut into florets
  • 1 Romanesco cauliflower, cut into florets
  • 1 small red onion, very finely chopped
  • small handful capers, rinsed
  • handful flat-leaf parsley, chopped
  • 6 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard


  1. Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.

  2. Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.

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