Cauliflower – Carrot – Salad Plate

Ingredients for 2 servings:

• 1 small cauliflower (approx. 400g)
• 200 g carrot(s)
• 4 tbsp balsamic vinegar
• 1 tbsp liquid honey
• 1 tbsp mustard
• 4 tbsp olive oil
• some salt and pepper
• some chives, finely chopped
• some parsley
• possibly paprika powder
• possibly coriander

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light cold starter – also suitable as a snack

Wash the cauliflower, divide it into small florets, and cook in broth until al dente. Peel the carrots, slice them, and cook them until al dente. Let them cool separately in a bowl. Place the cauliflower florets in the middle of two plates and arrange the carrots around them. Mix a dressing from vinegar, mustard, honey, oil, salt, and pepper and drizzle over the vegetables. Sprinkle the herbs over the vegetables as desired. Cooking tip: To cook the vegetables gently, you can use a steamer insert. If you prefer it faster, you can use Toppits microwave steam bags. Cook the vegetables separately with a little broth in the microwave according to the package instructions (approx. 6 minutes). Enjoyment tip: I spread everything on a large plate and served it as a platter. Ideal for two people as a football snack or as a snack between meals. Small olive forks are suitable for eating. It is also easy to prepare and can be stored for a long time in the refrigerator, even with the dressing.