KCB 6.13: Steamed Cauliflower Salad with Green Mayonnaise
Steamed Cauliflower Salad with Green Mayonnaise
This colourful and fresh-tasting salad is a great patio salad on a hot summer's day. Select a fresh cauliflower with firm tight buds.
• PREPARATION & COOKING TIME: 15 minutes
• YIELD: Enough for 4 to 6 persons
• YIELD: Enough for 4 to 6 persons
• 1 large cauliflower, cut into medium flowerets
• 1 large bunch watercress
• 2 spinach leaves
• 1/4 cup (60 ml) fresh tarragon, chervil, or parsley, chopped
• 1 teaspoon (5 ml) lemon juice
• 1 cup (250 ml) Eggless Mayonnaise II
• 1 large bunch watercress
• 2 spinach leaves
• 1/4 cup (60 ml) fresh tarragon, chervil, or parsley, chopped
• 1 teaspoon (5 ml) lemon juice
• 1 cup (250 ml) Eggless Mayonnaise II
1. Boil the cauliflower pieces in a large pan of lightly salted water for a few minutes; then remove. The cauliflower pieces should be cooked but firm. Rinse them under cold water and drain.
2. Simmer the watercress and spinach in the boiling water for 2 minutes. Remove, drain, and rinse. Puree the spinach, watercress, and chopped herbs in a food processor or blender. Add the lemon juice and mayonnaise. Arrange the cauliflower pieces on a serving platter and pour the green mayonnaise over when ready to serve.
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