Cauliflower Salad

Directions

1. Chop cauliflower into small florets and cook in boiling water for 10-15 minutes until crisp-tender.
2. Cut bell pepper and beet into larger pieces.
3. Blend together oil, vinegar, salt and pepper.
4. Drain the cauliflower, put in a big bowl, add bell pepper, beet and dressing and mix gently.
5. Let stand at least half an hour before serving.

Tips:

• Cauliflower stays white if cooked in boiling water with some milk.
• It is better to cook cauliflower in a stainless steel pot as it might turn grey if cooked in an aluminium pot.

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