Cauliflower & Fennel Salad
Here is a healthy salad with a dash of black grape vinaigrette.
Cauliflower and Fennel Salad Recipe by Chef Vicky Ratnani
Serves

- 2

Cooking Time

-10-15 Min

Difficulty

- Easy

Preparation Time

- 10 Min

INGREDIENTS

  • 1 cup cauliflower florets
  • 1 fennel in wedges
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1 tsp nutmeg powder
  • crushed black pepper
  • 1 tbsp light flavoured olive oil
  • A few rosemary sprigs
  • 6 green grapes
  • ½ red chilli
  • A few cheddar cheese cubes
  • 3 black grapes
  • salt
  • 1 cup black grapes
  • crushed black pepper
  • 1 cinnamon stick
  • 1 tsp mustard
  • A few parsley leaves
  • salt
  • black grapes sliced
  • Chives chopped
  • red chilli sliced
  • Edible flowers

HOW TO PREPARE CAULIFLOWER & FENNEL SALAD

  1. 1

    In a bowl mix cauliflower florets, chopped fennel, paprika, cumin powder, salt, crushed black pepper, light flavoured olive oil, a few rosemary sprigs and nutmeg powder.
  2. 2

    Marinate for some time.
  3. 3

    Heat a pan with olive oil, add the ingredients, toss and roast for few minutes.
  4. 4

    Prepare a dressing by blending black grapes, crushed black pepper, salt, cinnamon stick, mustard and parsley.
  5. 5

    Blend well and the black grape vinaigrette is ready.
  6. 6

    Transfer the vegetables to a bowl, add some crushed green grapes, chopped red chilli, cubes of cheddar cheese.
  7. 7

    Mix well.
  8. 8

    Place chopped black grapes and chopped chives on the salad, mix some dressing and plate it.
  9. 9

    Garnish with sliced black grapes, sliced red chilli, chopped chives, black grapes dressing and edible flowers.
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Vicky Ratnani

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Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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