Cauliflower Salad


  • 2 large heads cauliflower
  • 2 tablespoons parsley or chives


Rinse the cauliflower under cold water and cut out any bruised spots. Separate the florets and blanch them in salted water for 10 to 15 minutes. Do not overcook—they should remain crisp. Meanwhile prepare the dressing.

Place the warm cauliflower in a large glass or earthenware bowl and pour the dressing over it. Sprinkle with parsley or chives, toss very delicately and serve warm.