The firm, mellow texture and taste of really fresh, raw cauliflower blends and contrasts deliciously with a range of flavourings: try it with capers, gherkins and lots of herbs for a piquant flavour that goes superbly with fish, particularly with herring fried in oatmeal.
Choose some or all of the herbs, depending on what you have available and what you like best.

Serves 2-3                                                                                                         Time taken 15 minutes

300g prepared cauliflower
2 tablespoons plain mayonnaise
1 tablespoon chopped gherkin
½ tablespoon capers
2 tablespoons chopped dill/tarragon/rocket/chervil/parsley
A few chives for garnish or 2 or 3 nasturtium flowers

Put the mayonnaise and the rest of the ingredients in a small bowl and mix well. Check for flavouring: you may need to add salt or a teaspoon of vinegar depending on how strongly flavoured the mayonnaise is and how much vinegar went in with the capers. There should definitely be a slight sharpness to balance the richness of the mayonnaise. When it is to your taste, spoon it over the prepared cauliflower and mix thoroughly so that the cauliflower florets are completely coated.

Decorate with chives and, if possible, nasturtium flowers.