John Myers
Ingredients for 6 servings:
- 250 g cauliflower
- 250 g broccoli
- 1 liter of water
- 200 g sour cream, crème fraîche or yogurt
- 100 g mayonnaise
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 2 tbsp sugar
- 1 tsp sweet paprika powder
- ¼ tsp cumin powder
- ¼ tsp coriander powder
- 1 garlic clove(s)
- 100 g Cheddar, grated
- 100 g bacon, thin slices
- 2 spring onions
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes
delicious for barbecues or soul food
Bake the bacon until crispy. I prefer the oven on a baking sheet lined with parchment paper, for about 10 minutes in a preheated oven at 220°C (top/bottom heat). Let the bacon cool and then crumble into small pieces. Cut the cauliflower and broccoli into bite-sized florets. Bring water to a boil with 1-1.5 teaspoons of salt and 1 tablespoon of sugar. Add the cauliflower first, then add the broccoli about 2 minutes later. Blanch the vegetables for another 2 minutes in the hot, but not boiling, water. Drain the vegetables and briefly refresh them in cold (or ice) water, then drain and let drain well. Degerminate the garlic and finely dice or grate it into a paste with 1/2 teaspoon of salt. Combine the sour cream, mayonnaise, 1 tablespoon of sugar, Worcestershire sauce, garlic paste, and spices in a bowl and stir until smooth, or until the salt and sugar are completely dissolved. Carefully toss the cauliflower and broccoli into the dressing and let the salad marinate for at least 4 hours. Fold in half of the cheddar cheese. Transfer the salad to a glass bowl and garnish with the remaining grated cheddar. Then top with the bacon and sprinkle with finely sliced spring onions. A zesty, sumptuous salad, perfect for a barbecue or as a side dish to American soul food like ribs or fried chicken.
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