4–6 servings
1 big cauliflower, fresh
or
1000 g frozen cauliflower
1 teaspoon salt
1 teaspoon granulated vegetable broth
125 ml verjuice
3 tablespoons olive oil
1 level teaspoon salt
1 level teaspoon white pepper
1 generous pinch ground chilli
Clean fresh cauliflower and cut into even pieces. Frozen cauliflower can be used without any preparation.
Bring plenty of water with 1 tablespoon salt and 1 tablespoon granulated vegetable broth to a boil. Cook cauliflower florets in it until firm to the bite, then drain.
Make dressing from olive oil, verjuice, salt, and pepper. Fold in florets while still warm, and leave to cool.
Goes well with grilled meat or fish.
