Cauliflower Salad

I was invited to an Iftaar this Ramadan and as usual sisters all prefere to bring a dish, this makes it less of a burden for the host and also gives everyone the pleasure of tasting different recipes.

Among us were sisters from a variety of backgrounds and an Uzbek sis brought this amazingly delicious Cauliflower salad that I just couldn't stop picking on 😉

The thing is, I've always felt a bit limited to what I could do with cauliflower, Moroccan's use it in dajin but the most commonly known way to see them cooked in my culture is half boiled with some salt, garlic and lemon, then dipped in some seasoned egg wash and fried. My kids love it fried like that or as Cauliflower Cheese but I can't say we've had it any other way.

So when I come across this different and very delicious recipe I couldn't help but share. Another great thing about this salad is that it can be pre-prepared the night before expecting guests, leaving you some extra time the day after to doll yourself up or for presentation 😉

Please comment and let us know what you think 😉

Servings 8 -10

Prep Time 10

Total Time 10

Ingredients

Boiled and cut into even sizes 1 kilo of cut Cauliflower florets
2 Large Carrots
or 1 large UK style one 3 - 4 mini cucumbers
Boiled 1 small cup of Sweetcorn
1 Fresh Red Bell Pepper

Vinaigrette

1 tblsp Olive Oil
alternatively you can use white vinigar or lemon juice 1 tblsp Moroccan Vinigar
1 tblsp Mayonaise
to taste Salt and Pepper
Washed & Chopped small 1/2 batch of fresh Dill
if needed to thin out consistancy of salad once mixed Vegetable Oil

Instructions

Cut the fresh cauliflower into big sized florets, wash and boil with the sweetcorn until cooked but still slightly firm and intact.
Peel and wash the carrots, then slice into 5cm-6cm long thin strips.
Wash the cucumber and remove the edges before also slicing into long and thin strips.
Wash the red pepper, cut it in half and remove the seeds before also slicing into long strips into roughly the same length as the other ingredients.
Put all of the above chopped ingredients into a suitable sized mixing bowl, then add the cooked cauliflower and sweetcorn to the mix.
Using a measuring jug or something similar, add all the vinaigrette ingredients and mix them together thoroughly before adding into the vegetable mix.
If after you have mixed the seasoning into the cauliflower mix you find the salad consistency still a bit thick, you may add some additional vegetable oil to smooth it out abit

Cauliflower Salad