Page title and description

Salads
Cauliflower salad with almonds
Ingredients
- 15g flaked almonds
- 1 cauliflower, broken into small florets
- 8 tbsp soured cream
- 1 tbsp creamed horseradish
- squeeze of lemon juice
- 2 tbsp fresh chives, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
-
Step 1
Preheat oven to 200°C/Gas 6. Spread the almonds out on a baking sheet and place in the oven for a few minutes, until golden brown, then allow to cool. -
Step 2
Drop the cauliflower florets into a saucepan of salted, boiling water. Simmer until they are cooked but still have some bite. Drain and run under the cold tap. -
Step 3
Thoroughly drain again and pat dry. Mix the soured cream with the horseradish, a dash of lemon juice and seasoning. -
Step 4
Set aside a few of the almonds and chives to garnish, then toss the remainder in the soured cream dressing. Dress the cauliflower, arrange on a serving dish and scatter with reserved almonds and chives.