First we clean our vegetables starting with the beans and the snap peas removing the hard tails from both ends.
Next the cauliflower we cut into very small pieces called florets.
In a small pot filled with boiling salted water we blanch our vegetables first the beans and snap peas. We add these to the water for only a moment for about two minutes maintaining their crispness and crunchiness.
Quickly cool them down under running cold water
Next blanch the cauliflower and cook until cooked but still maintaining its crunchiness.
In a small bowl add the olive oil, lemon juice, honey, and seasoning then the chopped parsley.
Stir briskly then add all the salad components tossing everything together