Cauliflower Tomato Salad with Capers

Ingredients

• 800 g cauliflower florets
• Salt
• 2 Garlic cloves
• 4 tomatoes
• 3 tbsp white wine vinegar
• 100 ml warm vegetable broth
• 0.25 tsp sugar
• pepper (ground)
• 2 tbsp small capers (jarred)
• 4 tbsp olive oil
• 2 tbsp freshly chopped parsley
• basil (for garnish)

Instructions

1. 1.

   Wash, trim and cook the cauliflower florets in boiling salted water for about 10 minutes. Drain and set aside. Peel and finely chop the garlic. Wash, trim, quarter, core and dice the tomatoes. Whisk together vinegar, broth, sugar, salt and pepper.

2. 2.

   Combine salad ingredients with vinaigrette, taste and let rest for 20 minutes. Then fold in capers, oil and parsley, adjust seasoning again and serve in bowls. Garnish with basil.