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Cauliflower salad

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Ingredients for 4 servings:

  • 1 cauliflower
  • 1 tbsp olive oil
  • 2 tbsp vinegar essence
  • 100 ml vegetable stock
  • 1 tbsp garden herbs, frozen
  • 1 tbsp parsley, frozen
  • 3 shots of Maggi
  • Salt and pepper, coarse

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 25 minutes

Cook the cleaned and divided cauliflower into florets in boiling salted water until al dente. Add a splash of vinegar essence to help the cauliflower retain its color. Meanwhile, combine all the other ingredients. Drain the cauliflower. Mix everything well and let it cool (preferably overnight in the refrigerator). Tastes perfect with herb or garlic baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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