Ingredients:
1/2 cauliflower
1/4 red onion
1/2 Jalapeño (chilli)
100g cubed cheddar
4-5 tbs Chive Mayo
Salt to taste
Apple Cider Vinegar
Method:
Dice red onion and allow to steep, covered, for 2 hours in Apple cider vinegar.
Chop cauliflower into small flowers and salt and steam until al dente.
Finely slice jalapeno.
Once red onion has been steeped, drain and save apple cider vinegar for green salad.
Assemble ingredients, mix well, and top with red onion.
Refrigerate for an hour.
Serve chilled.
Serves 4.