Smokey's Cauliflower Salad with Bacon

Ingredients for 2 servings:

• 1 m.-large cauliflower
• salt water
• 1 stalk(s) leek
• 6 slices of bacon (fried bacon)
• 50 g Parmesan cheese
• ½ bunch parsley, flat, chopped
• 1 clove(s) garlic, squeezed
• 100 ml buttermilk
• 3 tbsp Balsamic vinegar bianco
• 3 tbsp olive oil
• 1 tsp coarse-grained mustard
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Low-carb, SiS-compatible

Steam the cauliflower florets in a steamer until al dente. Cut the leek into thin rings and blanch in salted water for 2-3 minutes, drain well, and let it drain well. Transfer everything to a bowl. Cut the bacon into approximately 2 cm wide strips and fry in a pan without fat until crispy. Drain on kitchen paper. For the dressing, mix all ingredients well and add to the vegetables. Fold in the parsley and mix everything thoroughly. Sprinkle the bacon over the salad and grate Parmesan cheese over the salad with a vegetable peeler.