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Cauliflower and green peas salad

This salad uses mayonnaise - egg-free mayonnaise, that is. The stuff I use is made from soya and has no dairy products in it at all. I get it in tubs down at the market, but it has only recently become available. Before, I used to make it myself but not very often as I'm not very good at it. Here's my tofu mayonnaise recipe, if you're interested. It tastes great, but tends to separate out when you mix it with salad vegetables, so you get a salad with oil and mashed tofu instead of with mayonnaise. There's nothing intrinsically wrong with that.

To cook the cauliflower for this, or indeed any recipe requiring the pre-cooked vegetable, put the florets in a pot with about 4 cm of water in the bottom. Put a lid on tightly and bring to the boil. Turn the heat down just a little and steam the cauliflower for 10 to 15 minutes. Keep the water and use it as stock.

The peas can be tinned ones. If they're fresh or frozen throw them into boiling water for five minutes.

Ingredients

Half of a medium sized cauliflower, cooked
I cup of cooked peas
Half a small onion
I cooked potato
3 generous dessert spoons of mayonnaise
Black pepper
Salt

Chop the cauliflower and potato roughly and the onion finely. Mix everything together.

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