Sicilian cauliflower & cassarece salad
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
Dijon mustard dressing
Long red chilli
Allergens: Wheat, gluten, egg, onion, garlic
Pantry staples: Cooking oil, salt
Specialised equipment: Slotted spoon
1. Prepare the ingredients: Wash the vegetables. Cut the cauliflower into bite sized florets. Slice the chillies into rounds. Roughly chop the parsley and basil. Finely chop the garlic. Roughly cut the olives.
2. Make the salsa verde: Combine the dijon mustard dressing with the garlic, chilli, half of the parsley and half of the basil.
3. Cook the cauliflower and pasta: Bring a large saucepan of salted water to a boil. Add the cauliflower florets and boil for five minutes. Remove with a slotted spoon and set aside, keep the water. Reboil the water and add the pasta; cook for two minutes or until just tender. Strain through a sieve and cool slightly. Heat a splash of oil in a frying pan over high heat. Add the blanched cauliflower. Cook for two minutes or until lightly browned. Sprinkle with a little salt.
4. To serve: Place the pasta, cauliflower, olives, capers, currants and the salsa verde base in a bowl. Mix well and divide between serving plates. Sprinkle with the remaining herbs.