Cauliflower Salad

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Cauliflower Salad
Ingredients:
For the Salad:
  1. – 1 large head of cauliflower , chopped into small florets
  2. – 1/2 cup cherry tomatoes , halved
  3. – 1/2 cup cucumber , diced
  4. – 1/4 cup red onion , finely chopped
  5. – 1/2 cup bell pepper (any color), diced
  6. – 1/4 cup black olives , sliced (optional)
  7. – 1/2 cup shredded cheddar cheese or feta cheese (optional)
  8. – 2 tablespoons fresh parsley , chopped
For the Dressing:
  1. – 1/4 cup olive oil
  2. – 2 tablespoons lemon juice (or red wine vinegar)
  3. – 1 tablespoon Dijon mustard
  4. – 1 teaspoon honey (optional, for a touch of sweetness)
  5. – 1 clove garlic , minced
  6. – Salt and pepper , to taste
Method;
  1. The cauliflower should be prepared by heating a big saucepan of salted water to a boil. Cook the cauliflower florets for two to three minutes, or until they are soft but still crunchy.
    – To halt the cooking process, drain the cauliflower and give it a quick rinse under cold water. After using paper towels to pat dry, allow it to cool fully.

    2. Put the salad together: In a large mixing bowl, add the chilled cauliflower florets, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and parsley. You may also add cheese if you’d like. Combine all ingredients until well combined.
    3. To make the dressing, add the olive oil, vinegar, Dijon mustard, honey (if using), minced garlic, salt, and pepper in a small bowl and whisk until completely blended and emulsified.
    4. Dress the Salad: – Drizzle the salad with the dressing and gently toss to evenly coat all of the ingredients.
    – If necessary, add extra salt, pepper, or lemon juice to the seasoning after tasting it.
    5. Chill and Serve: – Cover the salad and chill it for at least 30 minutes before serving for the greatest flavour. This enables the flavours to combine.
    – Serve the chilled or room temperature cauliflower salad.
    Advice: – Add-Ins: For more texture and flavour, you may add extras like chopped hard-boiled eggs, bacon pieces, or roasted almonds.
    – Prepare Ahead: This salad keeps well in the fridge when prepared a day in advance. Before serving, just toss it briefly.
    – Vegan Option: To make this salad vegan, omit the cheese or substitute something dairy-free.
    This colourful and crisp cauliflower salad is a delightful and nutritious meal. It’s a fantastic low-carb substitute for classic pasta or potato salads and is very readily tailored to your preferences!

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