This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
59 K 4.3/5 (3 reviews)
20 min.
Easy
3.80 €
4 people
2 IngredientsLast modified on: April 7th 2019
For 4 people, you will need:
- 1
2 cauliflowers - 2
150 g rémoulette dressing - Total weight: 2,550 grams
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 min.
Trim the leaves of both cauliflowers (here I'm using a cauliflower and purple-headed broccoli).
Rinse briefly.
Rinse briefly.
Stage 2 - ⌛ 5 min.
Cut the broccoli into small florets.
Stage 3 - ⌛ 1 min.
Put into a salad bowl.
Stage 4 - ⌛ 5 min.
Do the same with the cauliflower.
Stage 5 - ⌛ 3 min.
Remarks
If you don't have rémoulette dressing, a simple mayonnaise or, better still, lemon mayonnaise will do the trick.
You can prepare the cauliflower more quickly with a mandolin, but the result will be less attractive.
You can prepare the cauliflower more quickly with a mandolin, but the result will be less attractive.
Keeping: 1 or 2 days at most in the fridge, in a sealed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 80 RDI=8 % | 310 RDI=50 % | 3,380 RDI=170 % | 14,140 RDI: 170 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 10 RDI=2 % | 130 RDI=7 % | 560 RDI: 7 % |
| Per person | 20 RDI=6 % | 20 RDI=2 % | 80 RDI=10 % | 840 RDI=40 % | 3,540 RDI: 40 % |
How much will it cost?
- For 4 people : 3.80 €
- Per person : 0.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rémoulette dressing
You can get more informations, or check-out other recipes which use it, for example: Creamy cauliflower and avocado salad, ... See them all 1
Cauliflower
Like these other recipes: Crunchy Cauliflower Salad with Lemon, Cauliflower and chickpea salad, Cauliflower and purple eggplant with Greek pesto, Spicy mustard cauliflower cheese, Quartet of brassicas with cream , ... See them all 51
Other recipes you may also like
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to. August 3rd 2012140 K4.3 10 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!). February 21th 2011149 K 24.1 3 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013333 K5 2 hours 40 min.
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good. February 12th 2012158 K 53.3 1 hour 30 min.