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Cauliflower salad with sultanas

Be careful not to overcook the cauliflower florets. Test them with the point of a knife during cooking to check that they are still crisp.

ingredients

serves 6
1 cauliflower, broken into florets
500 g (1 lb) small button onions
salt
225 ml (8 fl oz) white wine
125 ml (4 fl oz) water
5 tablespoons olive oil
2 tablespoons wine vinegar
3 tomatoes, skinned, deseeded and chopped
3 tablespoons sultanas
1 teaspoon Demerara sugar
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
freshly ground black pepper

method

1. Bring 2 pans of salted water to the boil and blanch the cauliflower florets and onions separately for 5
minutes. Drain both together in a colander, then rinse under cold running water to refresh. Drain the vegetables again.

2. Put the remaining ingredients in a large pan with salt to taste and a generous sprinkling of black pepper. Stir well to mix, bring to the boil and boil for 5 minutes.

3. Lower the heat, add the cauli-
flower and onions and simmer for a further 8 minutes, turning the vegetables occasionally.

4. Using a slotted spoon, transfer the vegetables to a serving dish. Bring the sauce left in the pan to the boil and boil for 5 minutes to reduce slightly. Pour the sauce over the vegetables and leave until cold. Serve at room temperature.

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