Mediterranean Cauliflower Salad

Ingredients

• 700 g cauliflower florets
• Salt
• 1 Shallot
• 150 ml Vegetable broth
• 0.5 red bell pepper
• 4 dried tomatoes (in oil)
• 1 tbsp Lemon Juice
• 1 tbsp White Wine Vinegar
• Salt
• 50 g pitted green olives
• 2 tbsp olive oil
• 4 small green cauliflower leaves (for garnish)
• 4 parsley sprigs (for garnish)
• black pepper (ground)

Instructions

1. 1.

   Wash the cauliflower florets and halve large ones. Cook in lightly salted water for about 8 minutes until al dente.

2. 2.

   Peel the shallot and finely dice it; simmer in vegetable broth for about 3 minutes in a pot.

3. 3.

   Wash the bell pepper, halve it, remove seeds and white membranes, then finely dice the flesh. Drain the dried tomatoes and cut into fine strips.

4. 4.

   After cooking, remove cauliflower from water, take the broth off the heat, add the cauliflower to the broth along with lemon juice, vinegar, and salt. Cover and let rest for about half an hour.

5. 5.

   Slice the olives into rounds. After half an hour, mix olive oil, bell pepper, tomatoes, and olives into the salad and divide into small bowls. Garnish each bowl with a small cauliflower leaf and parsley sprig, then season with freshly ground black pepper before serving.