Cauliflower Pea Salad

Ingredients

• 600 g cauliflower florets
• Salt
• 2 red onions
• 1 red chili pepper
• 15 g ginger
• 1 Garlic clove
• 3 tbsp olive oil
• 1 tsp curry powder
• 150 g Frozen Peas
• a splash lemon juice
• Pepper
• 2 tbsp white wine vinegar
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Cook cauliflower in boiling salted water for 6–8 minutes until just tender. Drain in a colander, reserving some cooking water. Cool the florets under cold running water and drain well.

2. 2.

   Peel onions and cut into wedges. Wash chili pepper, halve it, deseed, and finely chop. Peel ginger and garlic, then finely mince as well. Heat 1 tbsp oil in a pan and sauté ginger, onions, garlic, and chili for 1–2 minutes until translucent.