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Salad

Cauliflower Salad

A salad of boiled cauliflower and potatoes dressed with lemon juice, oil, pepper, and salt.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cauliflower Salad

Ingredients

Directions

Boil and dress

  1. Boil a medium-sized cauliflower.

  2. Boil 3 potatoes.

  3. Squeeze the juice of 1/2 a lemon.

  4. Add 2 or 3 tablespoonfuls of oil.

Assemble

  1. Cut the cauliflower and potatoes finely when cold.

  2. Mix the cauliflower and potatoes with the dressing.

  3. Season with pepper and salt to taste.

  4. Add a little mayonnaise if desired for richness.

Nutrition, whole recipe (rough)

286Calories
4 gProtein
14 gFat
38 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oil
Carries the flavour of the dressing and adds richness and moisture to the salad.
Potatoes
Add body and a soft, starchy texture that bulks out the salad.
Cauliflower (in the method)
Provides the main bulk and a mild, tender texture once boiled and chopped.

The step that matters

Cut the cauliflower and potatoes finely when cold. Cooked cauliflower and potatoes are soft and crumble easily while warm. Letting them cool firms their structure, so they cut into neat pieces instead of breaking apart and turning mushy when mixed with the dressing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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