Cauliflower salad

Ingredients for 2 servings:

• 500 g cauliflower florets
• 2 tbsp almonds, with skin
• 1 bunch of flat-leaf parsley
• 2 tbsp green olives, pitted
• 1 tbsp capers
• nutmeg
• salt and pepper
• some olive oil for frying
• 1 tsp mustard
• 1 tsp honey
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar, white
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Blanch the cauliflower florets or pre-cook them in a steamer bag in the microwave, drain or allow to evaporate, and slice. Roughly chop the almonds and dry roast them. Heat a little olive oil in a pan and fry the cauliflower, seasoning with salt and pepper and grating nutmeg, turning the florets frequently. The cauliflower should retain some bite. Then let the florets cool slightly. For the dressing, mix together the mustard, honey, salt, and pepper. Add the lemon juice and vinegar and whisk with the olive oil. Chop the parsley, olives, and capers. In a bowl, toss the cauliflower with the marinade and fold in the chopped olives, capers, and parsley. Let the salad sit for a while and sprinkle with the almonds. Serve the salad with baguette or, for example, with cheese for a light dinner.