• 1 small cauliflower
  • 1 small head of broccoli
  • 4 cloves of garlic
  • 100ml of Extra virgin Olive oil
  • 1 tablespoon white vinegar
  • Salt
  • Pepper

Author of this recipe



Amateur cook

People often ask how I got my children to love healthy food. The answer is pretty simple – give it to them! Read more

As a father of four, there’s little I enjoy more than sitting around the dinner table watching the kids tuck into a big bowl of nutrient-rich vegetables.

People often ask how I got my children to love healthy food. The answer is pretty simple – give it to them! We don’t keep biscuits or other snack foods lying around the house, but we have plenty of fresh fruit and vegetables on the table where the kids can access it easily.

Once they develop a taste for it, kids really do enjoy vegetables. My kids eat mountains of tomatoes and if I bring home a bucket of fresh capsicum, it’ll be gone in a day. Of course, making vegetables fun and tasty is also important. Cauliflower is one vegetable that doesn’t go down too well in our house – until I stumbled upon this lovely warm cauliflower salad.

The recipe comes from an elderly Italian lady who once gave me a massive cauliflower from her garden. When I confessed to not being a huge fan of the white vegetable, she suggested I try her salad. Despite making mountains of the dish that night, the kids polished it all off in one sitting. It was such a hit that it was back on the dinner table two nights later.

The salad is really easy to prepare and the vinegar gives it a lovely twist. Just don’t cook it for too long or the cauliflower goes soft and turns to mush.

Total votes: 716


Boil/steam cauliflower and broccoli until cooked but not too soft.

Drain and let cool.

Place in a large bowl.

Mix crushed garlic, olive oil, salt, pepper and vinegar, add bite size pieces of cauliflower and broccoli and mix together well.

Serve warm.

Tips from the author

From the Love my salad team: We think this is a great winter salad - simple but sensational. Also a good side dish for a Sunday roast. Serves 4 or more.

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