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Cauliflower with salsa verde recipe image

Print Cauliflower with salsa verde

This elegant-tasting vegetarian recipe turns cauliflower into something zesty and flavourful enough to eat as a main. You can make the salsa verde in advance and store it in the fridge.


  • 1 garlic clove, crushed
  • 1 tbsp capers, rinsed & squeezed dry
  • 2 anchovy fillets
  • A small bunch of flat-leaf parsley
  • 10 mint leaves
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • Olive oil
  • 1 cauliflower, cut into florets
  • 2 grated hardboiled eggs


  1. Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand). Place the mixture in a bowl and add the mustard and vinegar. Drizzle in enough olive oil to give it a thin consistency and season well
  2. Cook cauliflower florets in boiling salted water until tender, then drain and mix with 2 tablespoons of the salsa verde and 2 grated hardboiled eggs.
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