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Colorful cauliflower salad

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Ingredients for 4 servings:

  • 1 small cauliflower
  • ½ cucumber(s)
  • 4 tomatoes
  • 1 red bell pepper(s)
  • 2 spring onions
  • 1 pinch of chili powder
  • 1 pinch of nutmeg
  • Salt and pepper, from the mill
  • 250 ml vegetable stock
  • 1 tbsp milk
  • Balsamic vinegar
  • olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A fresh summer salad for a barbecue

First, cook the cauliflower in vegetable broth with milk until al dente, then let it cool. Wash the cucumber and tomatoes and cut into small pieces. Wash the spring onions and slice them into rings. Peel and finely chop the bell peppers. Now, combine the balsamic vinegar, olive oil, and spices for the dressing. Season with salt and pepper. Stir in the vegetables and serve immediately.

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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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