Cauliflower Remoulade

Raw, crunchy cauliflower dressed in a creamy, tangy remoulade sauce - this Cauliflower Remoulade recipe is both light and flavourful, perfect for picnics, lunches or an effortless side dish.

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Course: Salad, Sauces, Sauces and Salsas, Side Dish, Vegetables, Vegetarian

Cuisine: French, Western

Diet: capers, cauliflower, chives, dijon mustard, lemon, mayonnaise, parsley

Prep Time: 15

Total Time: 15

Servings: generously as a side

Author: Eff | Food Daydreaming

Equipment

Ingredients

½ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoon lemon juice
1 teaspoon capers, minced
1 tablespoon parsley, finely chopped, plus extra to garnish
1 tablespoon chives, finely chopped
Salt to taste*
500 g cauliflower*

Instructions

Start by making the remoulade sauce, in a small mixing bowl, add the mayonnaise, Dijon mustard, lemon juice, capers and chopped herbs. Mix well until well combined. Set aside - it can be served cold or at room temperature.
½ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoon lemon juice, 1 teaspoon capers, 1 tablespoon parsley, 1 tablespoon chives, Salt to taste*
Wash and dry the cauliflower and then break apart into florets. Using a sharp knife (or a mandolin), slice the florets - including the stalks - into thin, bite-sized pieces. Make sure to not throw away the little floret crumbles.
500 g cauliflower*
When ready to serve, place the sliced cauliflower into a serving bowl, add half the remoulade and toss well until the cauliflower is evenly coated in the sauce, adding more as needed - you want the remoulade to cling to the cauliflower slices, not drown them! Garnish with extra parsley and serve cold or at room temperature.

Cook along with me

Notes

Cauliflower. Use whatever cauliflower you prefer or can find; I was lucky to have found a seasonal pack of multi-coloured cauliflower when I was testing this recipe.
Salt. Don’t add any salt to the remoulade until after you’ve mixed in the capers. Then taste and adjust the season if needed.
Leftover remoulade sauce. Any leftover remoulade will become your new favourite dipping sauce for chips!

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