Divide the cauliflower into florets and cook "al dente" (I use a pressure cooker, low setting for five minutes). Set aside to cool until barely lukewarm.

In the meantime, make a vinaigrette from vinegar, oil, a teaspoonful of mustard, salt, pepper and a pinch of sugar. Chop the spring onions and add to the vinaigrette.

Add the vinaigrette to the cauliflower, toss and leave it to marinate for at least two hours (overnight is fine, even one or two days if kept cool).

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

Serves: 4