Cauliflower Salad by chef David Scott.

blue goose catering

Bring the dining experience into your home with a personal chef! More and more people are staying home and inviting round friends for an evenings entertainment. Hosting a dinner can be fun and a great way to show off your creative side. Why not bring a personal chef into your home to create, cook and serve you a bespoke menu leaving you to relax and spend time with your guests.

Chef David Scott from Blue Goose Catering shares with us his hugely popular cauliflower salad that looks great served in a large beautiful dish as part of a table centre buffet. Picture the scene, friends round the table, large sharing dishes, a fabulous bottle of wine and hey presto, dinner is served.

To contact David at Blue Goose Catering to discuss any requirements  for catering events, a chef in your home or even a masterclass cooking lesson click here.

Cauliflower Salad

Recipe

1 head of cauliflower

150g toasted pine nuts

70g rocket leaves

100g chopped cranberries

50g chopped fresh coriander 

150g tahina

100g sweet chilli sauce

2 tbsp olive oil

Juice of 1 lemon

Salt and pepper

Method

Separate the cauliflower into large florets and drizzle with olive oil, salt and pepper. 

Roast in a 220 degree oven for 20 minutes until slightly charred.

Toast the pine nuts in the same oven for 5 minutes.

Remove the cauliflower and nuts from the oven and allow to cool in a bowl.

Make up the dressing by mixing the tahina, sweet chilli sauce, lemon and olive oil.

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