Cauliflower salad with a twist

Ingredients for 2 servings:

• ½ cauliflower
• 5 mushrooms, brown
• 2 tbsp raisins
• 2 tbsp almonds, chopped
• 2 tbsp pumpkin seed oil
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 4 tbsp water
• 1 tsp, heaped curry powder
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of chili, from the mill, or fresh chili as required
• 1 tsp honey

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the cauliflower and cut it into very thin slices (or grate it). If you don’t like raw cauliflower, you can also steam it in a little salted water for 10 minutes beforehand. After cleaning the mushrooms, also cut them into thin slices. Place the cauliflower in a bowl with the mushrooms, raisins, and chopped almonds. For the dressing, whisk all the ingredients together in a small bowl and then drizzle over the cauliflower salad. Depending on the size of the cauliflower, you may need to double the amount of dressing. Mix thoroughly. The white cauliflower will now turn yellow-green. Let the salad marinate in the refrigerator for an hour before serving.