Name: Cauliflower Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
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

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Recipe courtesy of Laura Calder

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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
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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