Cauliflower salad

Cauliflower salad

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Adding turmeric to the water when boiling the cauliflower florets makes the vegetable bright yellow, while the contrasting black of the Kalamata olives and the green of the fresh herbs creates a dramatic presentation.

Ingredients

Quantity Ingredient
1/2 teaspoon turmeric
500g cauliflower, broken into florets
50g sugar
1 onion, thinly sliced
3 mixed peppers, thinly sliced
100g pitted kalamata olives
2 tablespoons fresh coriander, chopped
1 tablespoon fresh dill, chopped
2 lemons, juiced
2 teaspoons dijon mustard
1/2 teaspoon ground cumin
4 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon sugar
salt

Method

  1. Bring a large pot of salted water to the boil and prepare a large bowl of iced water. Add the turmeric and then the cauliflower florets to the boiling water and cook for 10 minutes until cooked through but firm. Drain and place in the iced water to stop the cooking and retain the bright colour.
  2. Mix the sugar with 500 ml water in a small bowl and add the onion to soak and mellow for 15 minutes. Remove and discard the water.
  3. In a large bowl, place the cauliflower, onion, sliced peppers, olives, chopped coriander and dill and combine carefully to keep the cauliflower unbroken.
  4. For the dressing, in a cup mix together the lemon juice, mustard, cumin, olive oil, garlic, sugar and salt, to taste.
  5. Toss the dressing into the salad just before serving.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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