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Cauliflower Salad

Name: Cauliflower Salad
Ingredients: 1 Teaspoon Oriental curry powder — Oriental curry powder; 1906 source measure retained without conversion; 0.5 Teaspoon Prepared mustard — French mustard; 1906 source measure retained without conversion; 0.25 Teaspoon English mustard powder — English ground mustard, estimated light saltspoon; 1906 source measure retained without conversion; 0.25 Teaspoon Cayenne pepper — Cayenne, estimated light saltspoon; 1906 source measure retained without conversion; 1 Teaspoon Parsley — Parsley, finely chopped; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chives, finely chopped; 1906 source measure retained without conversion; 2 Shallot — Shallots, finely chopped; 0.25 Garlic clove — Garlic clove, historical bean approximation; 4 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 1 Teaspoon White pepper — White pepper, light measure; 1906 source measure retained without conversion; 0.25 Lemon — Lemon for finely chopped zest; 1 Tablespoon Olive oil — Olive oil, initial; 1906 source measure retained without conversion; 4 Tablespoon White wine vinegar — White-wine vinegar, initial; 1906 source measure retained without conversion; 1 Cauliflower — Large white cauliflower head; 1893 Millilitre Water — Boiling water for cauliflower, two quarts; 118 Millilitre Milk — Milk for boil, one gill; 1 Teaspoon Salt — Salt for boil; 1906 source measure retained without conversion; Olive oil — Olive oil for top-up; White wine vinegar — White-wine vinegar for top-up

One cooled cauliflower head tossed with four light tablespoons No863 dressing.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1 Teaspoon Oriental curry powderOriental curry powder; 1906 source measure retained without conversion
0.5 Teaspoon Prepared mustardFrench mustard; 1906 source measure retained without conversion
0.25 Teaspoon English mustard powderEnglish ground mustard, estimated light saltspoon; 1906 source measure retained without conversion
0.25 Teaspoon Cayenne pepperCayenne, estimated light saltspoon; 1906 source measure retained without conversion
1 Teaspoon ParsleyParsley, finely chopped; 1906 source measure retained without conversion
0.5 Teaspoon ChiveChives, finely chopped; 1906 source measure retained without conversion
2 ShallotShallots, finely chopped
0.25 Garlic cloveGarlic clove, historical bean approximation
4 Teaspoon SaltSalt; 1906 source measure retained without conversion
1 Teaspoon White pepperWhite pepper, light measure; 1906 source measure retained without conversion
0.25 LemonLemon for finely chopped zest
1 Tablespoon Olive oilOlive oil, initial; 1906 source measure retained without conversion
4 Tablespoon White wine vinegarWhite-wine vinegar, initial; 1906 source measure retained without conversion
1 CauliflowerLarge white cauliflower head
1893 Millilitre WaterBoiling water for cauliflower, two quarts
118 Millilitre MilkMilk for boil, one gill
1 Teaspoon SaltSalt for boil; 1906 source measure retained without conversion
Olive oilOlive oil for top-up
White wine vinegarWhite-wine vinegar for top-up

Method

Steps

Step 1
Trim cauliflower and separate florets; boil in two quarts water with one gill milk and teaspoon salt twenty-five minutes, drain and rapidly cool.
Step 2
Make No863 dressing once from its embedded curry/mustard/herb/oil/vinegar ingredients in source 2:1 finishing ratio, strain/chill. Measure FOUR LIGHT TABLESPOONS as applied, without silently treating them as four full level tablespoons, toss gently with cool florets and serve cold.

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