John Myers
Ingredients for 4 servings:
- 1 m.-large cauliflower
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 1 tbsp oil for frying
- salt and pepper
- ½ tsp curry powder
- 1 pinch of nutmeg, freshly grated
- some water
- 50 g almond flakes
- 1 tbsp cranberries
- 1 lemon(s), organic, hot washed, 1/2 tsp finely grated peel and 1 – 2 tsp juice
- 150 g lamb’s lettuce
- 400 g natural yogurt
- 1 tbsp oil
- 2 tsp mustard
- ½ bunch parsley
- possibly maple syrup or liquid honey
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes
Divide the cauliflower into florets, removing the coarse stalks and outer leaves. Wash the florets thoroughly. Peel and finely dice the onion, as well as the garlic clove. Heat oil in a pan, briefly sauté the onion and garlic, then add the cauliflower. Season with salt, pepper, curry powder, and nutmeg. Add a few tablespoons of water, the grated lemon zest, and the cranberries. Cook uncovered over high heat for 3-4 minutes, until the water has evaporated and the cauliflower is firm to the bite. Toast the flaked almonds in a small pan without fat until golden brown. Allow everything to cool completely. Sort the lamb’s lettuce, wash it thoroughly, and trim off the root ends. For the dressing, mix the yogurt with the oil, lemon juice, salt, pepper, mustard, and parsley. Sweeten with a little maple syrup or honey if it’s too acidic. Divide the lamb’s lettuce among four plates, arrange the cauliflower salad mixed with the almond flakes on top, and finally drizzle with the dressing, or arrange everything on a large platter. The cauliflower salad can also be served lukewarm. It’s also suitable as an appetizer.
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