1. Cook the cauliflower for 2 minutes in a large pot of salted boiling water. Drain and cool.
2. In a large bowl, gently toss the cauliflower, walnuts, parsley, raisins and blue cheese with the salad dressing.

Aide-gourmet tip: Serve with Toulouse sausages

CHEF’S SECRET

For more intense flavour, let the salad rest in the refrigerator for an hour before serving. This allows the flavours to blend and intensify.

• If you want to add an extra crunchy touch, dry roast the walnuts in a pan for a few minutes before adding them to the salad.
• The choice of blue cheese is crucial: opt for a mild blue if you prefer subtle flavours, or a stronger blue if you enjoy a more pronounced taste.
• Try adding other ingredients depending on your tastes: for example, apple for a sweet touch or cashews for a bit of crunch.
• Serve this salad on a pretty plate and garnish with a few fresh parsley leaves for a more elegant presentation.
• A drizzle of fresh lemon juice just before serving will give the salad a tang that perfectly balances the rich flavours and textures.