Divide the cauliflower into florets and cook "al dente". Then set aside to cool until barely lukewarm.

Make a vinaigrette from vinegar, oil, a teaspoonful of mustard, salt, pepper and a pinch of sugar. Chop spring onions and add to vinaigrette. Add vinaigrette to cauliflower, toss and leave it to marinate for 2 hours (overnight is fine also).

This can be eaten as an appetizer or as a light meal with a slice of bread.

Serves: 4 • Preparation time: 15 minutes plus a 2 hours marinating