Cauliflower Tapas

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If you are in need of a sleeper side dish this one’s for you. Unassuming, this Spanish-inspired tapas is really tasty and simple to make. I cooked this for a party I had over the weekend and it was the surprise hit.

What you need:

  • 1 head of cauliflower cut into small florets
  • 3 potatoes chopped (same size as cauliflower florets)
  • 1 small cucumber peeled
  • 3 boiled eggs peeled and halved
  • Coarse salt (for the cucumbers)
  • 3 tbsp olive oil + more for drizzling
  • 1 tbsp wine vinegar
  • 3-4 tbsp mayonaise (this depends how much of the mayo you want to taste)
  • A dash of smoked paprika
  • salt and pepper to taste
  • OPTIONAL 10-12 large shrimp shelled, deveined and cooked

How it’s done:

  • Finely slice the cucumber, place in a bowl, liberally sprinkle with coarse salt, and let stand for about 30-40 min. After allotted time rinse the salt off and set aside.
  • Boil the potatoes until soft. Drain and drizzle with a little olive oil over the top and set aside.
  • Boil the cauliflower florets for about 10 mins. until soft but not mushy. Drain and drizzle with a little olive oil over the top and set aside.
  • Gently mix the potato, cauliflower and cucumber (and optional shrimp.)
  • Whisk the olive oil and vinegar and slowly add it to the mayo.
  • Add the mayo mixture to the cauliflower mixture and gently toss.
  • To serve, place the salad into a bowl and garnish with the eggs and season with a little salt and pepper and a dash of paprika.

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One Response to Cauliflower Tapas

  1. YOU PERFECT LIKE IN EVERY THING YOU DO.IT IS ALWAYS WONDERFULL TO ENGOY YOU AND YOUR BUTTIFULL,GORGEWS SWIETTIE PIE OF YOUR WIFE.LORD BE WITH BOTH OF YOU.WE LOVE YOU!!

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