Cauliflower and Potato Salad

Ingredients

• 1 medium head Cauliflower head (Use florets (white part) only)
• 2 medium Potatoes (waxy variety) (Optional, but recommended for texture)
• 1 bunch Fresh parsley (To be blanched and chopped)
• 3 tbsp Olive oil
• 1 tbsp White wine vinegar
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Cut the cauliflower into bite-sized florets, discarding the thick stems and leaves. Peel the potatoes and cut them into cubes similar in size to the cauliflower.
2. 2Bring a large pot of salted water to a boil. Add potatoes and cook for about 5 minutes, then add cauliflower florets. Cook for another 5-7 minutes until both are tender but not mushy. Drain thoroughly.
3. 3Spread the cooked vegetables on a tray or plate to cool completely. They must be cold before dressing.
4. 4While vegetables cool, bring a small pot of water to a boil. Dip the fresh parsley in for 15 seconds, then immediately transfer to ice water. Squeeze dry and chop finely. This preserves the bright green color.
5. 5In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper until emulsified.
6. 6Place the cold cauliflower and potatoes in a serving bowl. Pour the dressing over the vegetables and toss gently to coat. Sprinkle the chopped blanched parsley generously over the top before serving.