Spicy Cauliflower and Tomato Salad

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 1 large cauliflower, divided into florets
  • 2 spring onions, shredded
  • 1 red onion, finely chopped
  • 1 tablespoon snipped fresh chives


    Other vegetables such as artichokes, asparagus and fennel can be used instead of the cauliflower. You can leave out the Tabasco sauce if you don’t like your food too spicy.

    For the dressing, brush the red pepper, tomato, chillies and onion with the oil and chargrill them for about 30 minutes, until well charred (alternatively, put them in a baking dish, pour over the oil and roast in a hot oven).

    Out the pepper and tomato in half and remove the seeds. Chop the chillies and the onion. Place in a blender with all the remaining dressing ingredients and purée until smooth. Pass through a coarse sieve into a bowl.

    Cook the cauliflower florets in boiling salted water for 2 minutes, until just tender but still firm. Drain well and add to the dressing immediately. Leave to cool. Serve lightly chilled or at room temperature, sprinkled with the spring onions, red onion and chives.