Cauliflower salad with honey mustard dressing

Ingredients for 6 servings:

• 500 g cauliflower
• 300 g corn
• 300 g carrot(s)
• 300 g apple, slightly sour
• 200 g walnuts
• 5 spring onions
• lemon juice
• butter
• 4 tbsp honey
• 200 ml oil
• 2 tbsp mustard, medium hot
• 50 ml white wine vinegar
• 100 ml broth or water
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Clean the cauliflower, divide it into florets, and grate it (best done with a food processor and the medium-sized grater). Add the grated cauliflower to a pan with a little boiling water and cook with the lid on for about 5 minutes over medium heat. Then remove the lid and let the water evaporate. Add a knob of butter and fry the cauliflower for another 2 minutes. Season with salt and pepper and transfer to a bowl to cool. It’s best to do this in two batches, otherwise the pan will be too crowded. Meanwhile, grate the carrots and apples and toss them with a few squeezes of lemon juice. Open the can of corn and drain well. Trim the spring onions and slice them into small rings. Chop the walnuts into small pieces. Add the carrots, apple, corn, and walnuts to the cauliflower and mix well. For the dressing, combine honey, oil, mustard, and vinegar (I do this with a hand blender). This creates a slightly thicker cream, which is then thinned with a little broth or water. How thin is a matter of taste. Season generously with salt and, especially, pepper (if using broth, use less salt). Mix the dressing into the salad and let it sit for 2-3 hours, if desired. Vegans can replace the butter and honey with soy fat and syrup, for example. I haven’t tried that yet, though, as I don’t follow that diet.