Cauliflower or Broccoli Salad
Cauliflower or broccoli salad is not an obvious choice, but it is surprisingly delicious. The secret as is the case with many salads is to dip the florets in a good dressing.
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
9
MINUTES
Ingredients
1 small head cauliflower or broccoli
110ml (4fl oz) Ballymaloe French Dressing (recipe available on ieFood)
Method
Ideally this should be made with slightly shot heads at the end of season. Take a head with the leaves on, trim off the damaged ones. Wash and shred the remaining leaves and stalk, split the cauliflower into small florets so it will cook evenly.
Take a saucepan that fits the cauliflower exactly and boil 1 inch of water in it. Add a little salt, put in the shredded leaves and sit the cauliflower on top, stems down and cover closely. Control heat so that it does not boil dry. Remove from the pot when the stalks are barely tender. Divide into florets. dip each into French dressing while they are still warm and arrange like a wheel on a round plate. Build up layer upon layer to reform the cauliflower head. This looks good and tastes delicious on a cold buffet.
Note: Green broccoli (Calabreze) or purple/white sprouting broccoli can be cooked this way also and a mixture of all three looks and tastes wonderful.
