Miami salad

Ingredients for 2 servings:

• 1 small head of cauliflower
• Salt water with a dash of vinegar
• 1 tsp lemon juice
• 2 large tomatoes
• 1 small can/n mandarin orange(s), in wedges
• 2 slice(s) pineapple, fresh or canned
• 150 g natural yogurt
• 50 g double cream cheese
• 1 egg yolk
• 1 tbsp tomato ketchup
• some pepper, freshly ground
• some vegetable broth, instant or salt
• 1 pinch(s) of sugar
• 2 tsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Bring salted water to the boil and cook the cauliflower for about 10 minutes until al dente. Remove from the pan, rinse in cold water, cut into florets, and set aside with 1 teaspoon of lemon juice. Drain the mandarins and, if using, the pineapple slices. Cut the tomatoes into eighths and deseed them, and cut the pineapple slices into sticks. Mix the yogurt with the cheese and egg yolk until smooth. Season to taste with tomato ketchup, instant vegetable stock or salt, pepper, sugar, and the remaining lemon juice. Place the cauliflower in the center of a platter, arrange the tomatoes and fruit around it, and sprinkle with a pinch of pepper. Pour the dressing over the cauliflower and let it stand for 5 minutes. Serve with toast as a snack or with pan-fried dishes. A few chopped crabs or shrimp are also delicious in the dressing, or left whole for decoration.