Zingy Cauliflower Salad
Quarter of a red onion
2 spring onions
Salt and pepper
3 Tsp olive oil
6-7 TBsp red wine vinegar (could also use white wine vinegar or sherry vinegar).
Remove the outer leaves of the cauliflower and cut the cauliflower and stalk into small florets (pieces).
Place cauliflower pieces into a medium saucepan full of boiling water. Bring to the boil then simmer for 12-15 minutes until soft, but not mushy.
Remove from the heat, drain in a colander/sieve and place in cold water for about 10 minutes.
Finely slice the red onion and spring onion including the green ends of the spring onion.
Drain the cauliflower from the cold water. Then add all 3 ingredients to a serving bowl. Add generous pinches of salt and pepper as well as the oil and vinegar. Mix well and enjoy!