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Cauliflower Salad with saffron vinaigrette and Double Crème White

Cauliflower Salad with saffron vinaigrette and Double Crème White

Satisfying in all senses – our recipe for Cauliflower Salad with saffron vinaigrette and Double Crème White delivers delicate aromas and supple textures to a line-up of powerful flavours and beautiful colours. Topped with rich white cheese and fresh oregano, a bed of green vegetables enjoy a sprinkle of saffron vinaigrette.

20 min 4 servings
Floral Vegetable

ingredients

  • 1 tsp mustard
  • 1 tbsp sherry vinegar
  • 4 tbsp olive oil
  • 8¾ ounces cauliflowers
  • 7 ounces green asparagus
  • 5¼ oz Castello® Castello® Double Crème White
  • 3½ ounces olives without pits

preparation

1. Soak the saffron threads in 1 tablespoon of hot water for about 30 minutes.

2. Finely slice the cauliflower using a sharp knife or a Mandolin slicer.

3. Cut the green asparagus into small pieces and mix with cauliflower.

4. Cut Castello® Double Crème White in slices and add to the cauliflower salad. Make sure the Double Crème White is taken directly from the refrigerator as it is much easier to cut when it is cold. Finish with olives and fresh oregano.

5. Take out the saffron from the water and in a bowl mix with sherry vinegar, mustard, olive oil and salt and pepper. Gently whisk with a fork until the vinaigrette is smooth and has taken the colour from the saffron.

6. Pour over the cauliflower salad and serve immediately.

Tips & tricks

We suggest that you pair this tapas dish with a white wine. The bitterness from the salty olives, cauliflower and vinaigrette are perfectly complimented by the fat, semi-sweet character of a Chardonnay.