This is one of those dishes (like my caponata recipe) that really just tastes better slightly warmed or at room temperature. Although I’m sure there’d be no complaints if you served it chilled either.
It was inspired by my visit to Foodilic in Brighton a few weeks ago (read the review here). Their cauliflower salad also contained cooked quinoa (you could always add a cup to the recipe below if you wanted to), plus some dried pomegranate seeds, which I don’t think I’d actually tried before. It was really good, and one of their stand-out salad dishes. My creation contains some slightly different ingredients, but I’d like to think it tastes just as good! Continue reading
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