Ingredients
Ingredients (use vegan versions):
- one head cauliflower
- extra virgin olive oil
- vinegar (vegan red wine or balsamico)
- spring onions
- vegan mustard
- salt, pepper, vegan sugar
Divide the cauliflower into florets and cook "al dente" (I use a pressure cooker, low setting for five minutes). Set aside to cool until barely lukewarm.
In the meantime, make a vinaigrette from vinegar, oil, a teaspoonful of mustard, salt, pepper and a pinch of vegan sugar. Chop the spring onions and add to the vinaigrette.
Add the vinaigrette to the cauliflower, toss and leave it to marinate for at least two hours (overnight is fine, even one or two days if kept cool).
This can be eaten as an appetizer or as a light meal with a slice of vegan bread.
Serves: 4
Preparation time: 15 min plus some hours marinating