Cauliflower Salad

Ingredients

• 1 Cauliflower
• 2 onions
• 4 tbsp rapeseed oil
• 100 g black olives (pitted)
• 2 sardine fillets
• 3 tbsp wine vinegar
• 1 pinch sugar
• 1 tbsp Lemon Juice
• 2 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• chili flakes
• parsley

Instructions

1. 1.

   Wash, trim and separate the cauliflower florets. Peel and dice the stem. Peel the onions, halve them and cut into strips. Together with the cauliflower, sauté in 2 tbsp oil over low heat for about 10 minutes until slowly golden brown.

2. 2.

   Drain the olives and roughly chop them. Pat the sardines dry and finely chop. In a large bowl combine the olives, vinegar, sugar, lemon juice, parsley and remaining oil. Season with salt and pepper. Deglaze the cauliflower mixture with 3-4 tbsp water, add to the bowl and mix well. Cover and let rest at lukewarm for about 20 minutes.

3. 3.

   Taste before serving and serve in deep bowls garnished with chili flakes and parsley leaves.