Equipment
Ingredients
Vegetables
- 1 cauliflower head, cut into bite-sized florets
- ½ red onion, finely diced
- 15 g fresh flat-leaf parsley, chopped
- 20 g capers, drained and roughly chopped
Vinaigrette
- 30 ml red wine vinegar
- 15 g dijon mustard, smooth
- 60 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring a large pot of salted water to a boil. Prepare an ice bath in a separate large bowl.
Add the cauliflower florets to the boiling water. Blanch for 2-3 minutes until just tender but still crisp (al dente).
Immediately drain the cauliflower and plunge into the ice bath to stop the cooking process. Once cool, drain thoroughly and pat dry to ensure the dressing adheres.
While cauliflower cools, whisk together red wine vinegar, Dijon mustard, salt, and pepper in a large bowl. Slowly stream in the olive oil while whisking constantly to create a stable emulsion.
Add the dried cauliflower, diced red onion, capers, and chopped parsley to the bowl with the vinaigrette. Toss well to coat.
Let the salad rest for at least 15 minutes before serving to allow the flavors to meld and the cauliflower to absorb the dressing.
Chef's Notes
- For a warm salad variation, skip the ice bath and toss the hot, drained cauliflower directly into the dressing; this absorbs more flavor but loses some crunch.
- Cut the cauliflower florets into uniform sizes (roughly 3-4cm) to ensure even cooking.
- If the red onion tastes too sharp, soak the diced onion in ice water for 10 minutes before adding to the salad.
- Leftovers make excellent sandwich fillers or toppings for grain bowls.
Storage
Refrigerator: 3 days — Flavors improve after 24 hours.
