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- Divide the cauliflower into florets and cook "al dente"
- Set aside to cool until barely lukewarm.
- Make a vinaigrette from vinegar, oil, a teaspoonful of mustard,
salt, pepper and a pinch of splenda
- . Chop spring onions and add to vinaigrette.
- Add vinaigrette to cauliflower, toss and leave it to marinate
for 2 hours (overnight is fine also).
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