Nigel Slater’s recipe for cauliflower with spiced pepper sauce

A delicious dressing with cauliflower – that’s also good with fish

Bring a large pan of water to the boil and salt it lightly. Snap the leaves from a medium-sized cauliflower, saving those that are most crisp and perky. Drop the leaves into the boiling water, let them cook for a couple of minutes, then remove them with a draining spoon.

Break the cauliflower into plump florets, then cook them until almost tender in the boiling water. Test them for readiness with a skewer or knifepoint, then drain and set aside.

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