Salads
Cauliflower salad with almonds
A fresh tasting salad that sets off cauliflower's mild and delicate nuttiness with a tangy dressing and the crunch of toasted flaked almonds. This makes a quick and easy dinner when paired with grilled lamb or pork chops.
Ingredients
- 15g flaked almonds
- 1 cauliflower, broken into small florets
- 8 tbsp soured cream
- 1 tbsp creamed horseradish
- squeeze of lemon juice
- 2 tbsp fresh chives, chopped
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Spread the almonds out on a baking sheet and place in the oven for a few minutes, until golden brown, then allow to cool.
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Step 2
Drop the cauliflower florets into a saucepan of salted, boiling water. Simmer until they are cooked but still have some bite. Drain and run under the cold tap.
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Step 3
Thoroughly drain again and pat dry. Mix the soured cream with the horseradish, a dash of lemon juice and seasoning.
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Step 4
Set aside a few of the almonds and chives to garnish, then toss the remainder in the soured cream dressing. Dress the cauliflower, arrange on a serving dish and scatter with reserved almonds and chives.
