Page title and description
Salad dressings & dips
Cauliflower with salsa verde
This elegant-tasting vegetarian recipe turns cauliflower into something zesty and flavourful enough to eat as a main. You can make the salsa verde in advance and store it in the fridge.
Ingredients
- 1 garlic clove, crushed
- 1 tbsp capers, rinsed and squeezed dry
- 2 anchovy fillets
- a small bunch of flat-leaf parsley
- 10 mint leaves
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- olive oil
- 1 cauliflower, cut into florets
- 2 grated hardboiled eggs
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
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Step 1
Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand). Place the mixture in a bowl and add the mustard and vinegar. Drizzle in enough olive oil to give it a thin consistency and season well
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Step 2
Cook cauliflower florets in boiling salted water until tender, then drain and mix with 2 tablespoons of the salsa verde and 2 grated hardboiled eggs.