2 sweet pointed peppers (Sweet Palermo)
400 g cauliflower florets
8 semi-sundried tomatoes, drained
4 dessert spoons extra virgin olive oil
1 dessert spoon white wine vinegar
100 g feta
3 sprigs of basil
1 Bring a pan of water to the boil. Slice the pointed peppers diagonally into rings approx. 2 cm thick. When the water is boiling, add the cauliflower first. Parboil for approx. 4 min. then remove the cauliflower florets from the pan using a draining spoon and rinse them briefly under the cold tap. Put the pointed pepper rings into the hot water and boil them for 3 min. Drain and then rinse under the cold tap too. Place the cauliflower and pointed pepper into a dish.
2 Use a hand blender to puree the sundried tomatoes together with the olive oil and vinegar to make a coarse vinaigrette. Season to taste with salt and freshly ground black pepper. Roughly chop the basil. Sprinkle the vinaigrette over the cauliflower and pointed pepper, crumble the feta on top and garnish with the basil.
Variation tip Replace the cauliflower with broccoli or Romanesco.