Cauliflower salad

Cauliflower salad

Kounóupídi saláta

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
1 small cauliflower
1/2 cup extra-virgin olive oil
2 large lemons, juiced
salt and freshly ground black pepper

Method

  1. Trim 1 small cauliflower of its outer leaves and coarse stem. Break it into florets, and then cook them in a large saucepan of boiling salted water until just tender. Drain and place in a serving bowl. Whisk together 1/2 cup extra-virgin olive oil with the juice of 2 large lemons, season well with salt and freshly ground black pepper. Pour over the cauliflower to serve.

Lyndey’s note

  • This mix of cauliflower, extra-virgin olive oil and lemon juice is very simple, yet very appealing; for the best flavour serve it while the cauliflower is still warm.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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