Cold vegetable platter

Ingredients for 4 servings:

• 400 g cauliflower
• 400 g carrot(s)
• 1 onion(s), mild
• 1 clove(s) garlic
• 4 tbsp sunflower oil
• 3 tbsp apple cider vinegar
• 1 pinch of ginger powder
• 1 pinch of cayenne pepper
• 1 small can of saffron (0.1 g)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

from Achards (La Réunion)

Divide the cauliflower into florets. Wash and peel the carrots, then cut them into sticks or slices (I buy the vegetables frozen and already sliced). Cook the vegetables in boiling salted water for 10 minutes. Drain well. In the meantime, prepare the dressing. In a bowl, combine the oil, vinegar, saffron, cayenne pepper, and ginger (fresh ginger is also fine). Season with salt and pepper. Mix everything well. Peel and finely chop the onion. Peel and mince the garlic, then press it through a press, and add both to the dressing. Add the vegetables. Mix everything thoroughly and let it marinate in the refrigerator for a few hours (preferably overnight). Mix well again. Serve this appetizer well chilled on a bed of salad (green salad, lamb’s lettuce, or similar). Tips: You can also add other vegetables. I’ve added green beans, zucchini, and diced bell peppers (all cooked) to the vegetables listed. I think the sauce can be more strongly seasoned, depending on your taste. But it needs to be tried out first.