Cauliflower Salad

Pepping up a staple vegetable side dish isn't always an easy task, but this cauliflower salad couldn't be easier to put together and serve up in a hurry. Make it your mid week go-to to add interest to an array of meals.


6 as part of a selection of salads

Total Time

15 Minutes


1 medium cauliflower
110g of fresh fine breadcrumbs
6 tbsp of olive oil
2 garlic cloves, thinly sliced
6 anchovy fillets, chopped
1 red chilli, deseeded and finely sliced
1 ½ tbsp of capers
12 black olives, stoned and chopped
Salt and pepper


Step 1

Break the cauliflower into florets and cook in boiling water for 5 minutes. You want the cauliflower cooked but al dente. Drain.

Step 2

Heat the oil in a pan, add the breadcrumbs and cook for about 5 minutes until they are beginning to turn crispy. Then add the garlic and cook for a moment or two, taking care that the breadcrumbs don’t burn.

Step 3

Add the cauliflower and all the other ingredients to the pan, season and stir to warm through.
Recipe courtesy of Le Rouzet: An English Cook in France

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at