John Myers
Contents
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Ingredients
- 1 smaller Cauliflower fresh
- 4 leaves Cauliflower
- 200 g Pasta penne
- 1 smaller Red pointed peppers
- 30 g Dried tomatoes
- 30 g Pickled olives
- 1 Bullet Mozzarella
- 2 tbsp White balsamic vinegar
- 4 tbsp Extra virgin olive oil
- 2 tbsp Mustard coarse
- 1 tsp Seasoned salt
- 1 tsp Garlic pepper
- Telly cherry pepper
- 2 tsp Mustard coarse
- 1 tbsp Honey
- Italian herbs
- 100 ml Water
Instructions
- My cauliflower was a winter cauliflower that can be harvested in May! So much more delicate and finer than the one you bought! 🙂 Cut the florets very small and peel the stalk! Cut the stalk into slices and rinse everything cold! Wash leaves and cut into strips.
- Second, cook penne according to the package instructions all dente and briefly toast pine nuts without oil, fry cauliflower in olive oil for 5 minutes! Add strips of leaves after 4 minutes!
- At the same time, clean and wash the peppers and cut into strips. Cut olives into rings and tomatoes into cubes. Take the mozzarella out of the brine, dry a little with crepe and also dice.
- Put everything in a large bowl and add the vinegar, oil, spices, pepper, honey, water, mustard, the oil from the olives and herbs and mix everything well! Let it steep in the refrigerator for at least 1 hour! Goes wonderfully with grilled food! 🙂
Nutrition
Serving: 100gCalories: 319kcalCarbohydrates: 30.2gProtein: 5.6gFat: 19.5g
