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Cauliflower salad

updated

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Ingredients for 4 servings:

  • 1 m.-large cauliflower
  • Fat
  • 1 red bell pepper(s)
  • ½ bunch parsley
  • 1 cucumber(s)
  • 1 bunch of spring onions
  • 1 tbsp mustard
  • 3 tbsp olive oil
  • 3 tbsp lemon juice (or lime juice)
  • 1 tsp honey
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

fried – serve lukewarm

Trim the curly ends from the top of the cauliflower and tear them into very small florets. Fry the florets slowly in a little fat in a pan, ensuring they don’t brown much. Deseed and dice the bell peppers, as well as the peeled and deseeded cucumber. Slice the spring onions into rings and tear the parsley into small leaves. Add everything to the pan with the cabbage and heat briefly. Make a marinade from the remaining ingredients and pour it over the vegetables. Serve lukewarm.

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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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