1 cauliflower, cut into florets 6 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
salt and pepper
mustard mayonnaise, to serve


1.Cook the cauliflower florets in salted, boiling water for 10 minutes or until al dente.
2.Drain, leave to cool, then place in a salad bowl Mix together the olive oil and vinegar in a bowl, add the parsley and tarragon and season with salt and pepper
3.Use to dress the cauliflower and leave to stand for 1 hour
4.Serve separately with mayonnaise to which a little mustard has been added.

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