Recipes Lunch Exotic Cauliflower Salad
Exotic Cauliflower Salad

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
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