450 g (1 lb) cauliflower, trimmed and broken into small florets
finely grated rind of 1/2 lemon
45 ml (3 tbsp) lemon juice
120 ml (8 tbsp) vegetable oil
salt and freshly ground pepper
1.25 ml (1/4 tsp) dried oregano or marjoram
1 small green pepper, seeded and chopped
1 canned pimiento, chopped
1 garlic clove, skinned
finely grated rind of 1/2 lemon
45 ml (3 tbsp) lemon juice
120 ml (8 tbsp) vegetable oil
salt and freshly ground pepper
1.25 ml (1/4 tsp) dried oregano or marjoram
1 small green pepper, seeded and chopped
1 canned pimiento, chopped
1 garlic clove, skinned
method
1. Cook the cauliflower in 2.5 cm (1 inch) of boiling salted water for about 3 minutes. Drain, rinse in cold water and drain again. Turn the cauliflower into a serving dish.
2. Put the remaining ingredients into a screw-top jar, shake well together and pour the dressing over the cauliflower. Leave at room temperature for 2-3 hours. Remove the garlic clove before serving.
2. Put the remaining ingredients into a screw-top jar, shake well together and pour the dressing over the cauliflower. Leave at room temperature for 2-3 hours. Remove the garlic clove before serving.
serving amount
serves 4
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