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Cauliflower crumble

Salads - Hot

Salads - Piquant

Salads - Spicy




Spinach etc.

Cauliflower Salads - Hot

 Red Hot Cauliflower

An excellent raw cauliflower salad that packs an unexpected punch. The contrast between the cool nutty cauliflower, the sweet roasted peppers and the hot chilli dressing is an unusual and delicious taste experience. Will serve two dedicated salad eaters or three if you are having several other dishes.

Serves 2-3                                                                                                           Time taken 20 minutered hot cauli pic2 long red peppers
300g cauliflowerSSSS
1 heaped tablespoon crème fraîche or soured cream
1 tablespoon olive oil
1 heaped teaspoon paprika
few chilli flakes or half fresh red chilli finely chopped
2-3 teaspoons lemon juice

Put the peppers in the grill pan and sear, turning once, under a hot grill until the skins just start to blacken. Put them into a plastic bag and tie it, leave for 5 minutes.
Prepare the cauliflower, breaking it into little florets and chunking the tender bits of stalk; put it into a large bowl. In a small bowl mix the crème fraiche or soured cream, and the oil. Sprinkle on the paprika and the chilli; be more generous with the chilli if you like. Add salt and lemon juice and stir well. Check the flavourings, adding more chilli or lemon juice to suit your taste. When you are happy with the balance of heat and other flavours spoon it over the cauliflower and mix to thoroughly coat all the cauliflower florets.
Take the peppers out of their bag, peel off the skins and remove the stalks. Cut them open and scrape out the seeds. Cut the flesh into broad strips. Pile the cauliflower into a serving bowl and arrange the strips of pepper on top.
Eat at once with anything grilled or fried and it is more than good enough to eat by itself as a starter. The first time I made it we decided to test it with a glass of red wine – we finished the lot straight away!

White Hot Cauliflower

This raw cauliflower salad has a similar contrast between the cool cauli and hot dressing but uses horseradish for the hot hit. It is excellent with sausages, cold roast beef or a baked potato.
If you grow your own horseradish, use freshly grated root, grate at arms length - it will make your eyes run! Be more generous with the quantity if you like it really hot. You can use horseradish from a jar or even horseradish sauce; you will need to taste these first to assess their strength. If using sauce reduce a little the amounts of sour cream, oil and lemon juice.

Serves 2-3                                                                                                            Time taken 20 minutes

white hot cauliat least 1 tablespoon grated horseradish root
2 tablespoons sour cream
1 tablespoon sesame or nutty flavoured oil
1 tablespoon olive oil
2 teaspoon white wine vinegar
½ level teaspoon mustard powder
300 g prepared cauliflower

Mix all the ingredients for the dressing in a bowl and leave to infuse for 10-15 minutes. Meanwhile prepare the cauliflower. Check the dressing for heat and balance of flavours, adding to suit your taste. Tip the cauliflower florets into the dressing and mix and stir to thoroughly coat them.
This can be made in advance and kept in the fridge until you are ready to eat it. Any leftovers are excellent the next day.