Exotic Cauliflower Salad


Cut thin slices of cauliflower, working around the head. Quarter then thinly slice. Combine all of the ingredients together in a bowl. Place in fridge to chill.

Make a vinaigrette. Add white wine vinegar and olive oil. Add two tsp Dijon mustard, juice of half a lemon and sea salt and pepper to taste. Add a handful of fresh raspberries just before serving.

  • 1 medium cauliflower
  • 2 C watercress, chopped
  • 2 spring onions, thinly sliced
  • 1 C celery, diced
  • 1 green pepper, thinly sliced
  • 1 cucumber, peeled, seeded and chopped
  • 12 olives, stuffed with pimento, halved
  • 1 Tbsp capers
  • 1/2 C parsley, chopped
  • 1/3 C white wine vinegar
  • 2/3 C olive oil
  • 2 tsp Dijon mustard
  • lemon, juice of half
  • sea salt and pepper, to taste
  • handful of fresh raspberries