300g cauliflower florets
150g pack Galbani mini mozzarella cherries, drained
100g Waitrose Tender & Smoky Chargrilled Artichokes, sliced
280g jar chargrilled peppers in olive oil, drained and roughly sliced, plus 1 tbsp oil reserved
50g pitted green olives, halved
½ x 25g pack basil, shredded
50g cherry tomatoes, halved
1 tbsp white balsamic vinegar
1. Place the cauliflower florets in a food processor and blitz until they resemble couscous. Transfer to a bowl and mix in the mozzarella, artichokes, peppers, olives, basil and tomatoes.
2. Whisk the reserved pepper oil with the vinegar, season and toss into the cauliflower salad.
Source: Read Full Article