Ingredients :

• 1 lb (450 g) cauliflower
• 1 lb (450 g) broccoli
• 1 cup (250 ml) Creamy Vinaigrette
• 1-2 tsp (10 ml) Dijon Mustard
• 1 tsp (5 ml) capers, chopped
• 2 tsp cashew nuts
• Tabasco sauce, to taste
• Paprika, to taste

Procedure :

1. Wash cauliflower and broccoli and separate into florets.
2. Cook broccoli and cauliflower separately until tender but still crisp. Drain and cool.
3. Combine dressing with mustard, capers, Tabasco sauce.
4. Adjust seasoning to taste. Arrange cooked vegetables in a serving dish and spoon dressing over.
5. Cover and chill until serving time. Serve sprinkled with paprika.

Makes 10-12 servings.