Name: Cauliflower salad with lemon mayonnaise
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram button mushrooms, halved; 1 clove garlic, crushed; 2 tablespoon olive oil; 1 tablespoon lemon rind, finely grated; 1/4 cup (60ml) lemon juice; 1 small_piece (1kg) cauliflower, trimmed, cut into florets; 1 cup (300g) mayonnaise; 1 teaspoon water; 1 medium_piece (170g) red onion, sliced thinly; 150 gram baby spinach leaves

Ingredients

200 gram button mushrooms, halved

1 clove garlic, crushed

2 tablespoon olive oil

1 tablespoon lemon rind, finely grated

1/4 cup (60ml) lemon juice

1 small_piece (1kg) cauliflower, trimmed, cut into florets

1 cup (300g) mayonnaise

1 teaspoon water

1 medium_piece (170g) red onion, sliced thinly

150 gram baby spinach leaves

Method

1.Combine mushrooms, garlic, oil, half the rind and two-thirds of the juice in small bowl, cover, refrigerate 1 hour.

2.Meanwhile, boil, steam or microwave cauliflower until just tender, drain. Rinse under cold water, drain.

3.Combine remaining rind, remaining juice, mayonnaise and the water in small bowl.

4.Just before serving, combine mushrooms, cauliflower, onion and spinach in large bowl, drizzle with lemon mayonnaise.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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