Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 head cauliflower
- 3 tablespoon balsamic vinegar, light
- 3 tablespoon oil, neutral, e.g. sunflower oil
- 1 teaspoon mustard, medium hot
- 1 onion (s), very finely chopped
- 1 bunch chives
- salt and pepper
- nutmeg
- 1 teaspoon, leveled sugar
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into florets and cook for about 10 minutes until al dente. Retain some cooking water when draining.
- Pour cauliflower into a bowl, season thoroughly with salt, freshly ground pepper and nutmeg.
- For the dressing, mix balsamic vinegar and mustard together. Add 3 tablespoons of the cooking water and 3 tablespoons of oil. Add the finely chopped onion, chives cut into rolls and the teaspoon of sugar, mix thoroughly.
- Pour the sauce over the still warm cauliflower and carefully mix in with two spoons. Mix carefully as it cools down.
- The cauliflower salad can be prepared the day before - it actually tastes even better!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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