Saffron Cauliflower Salad with Poppy Seed Oil

Ingredients

• 1 kg large head cauliflower (1 large head cauliflower)
• Salt
• 1 tin ground saffron
• 2 tbsp poppy seeds (for garnish)
• 4 tbsp white balsamic vinegar
• 4 tbsp poppy seed oil
• Salt
• Pepper
• sugar

Instructions

1. 1.

   Divide the cauliflower into florets, wash and drain in a sieve. Bring 4 L water to boil in a large pot, add 2 tbsp salt and cook the cauliflower for 5 minutes. Add saffron and continue cooking until florets are firm yet tender, about 3–5 more minutes. Remove with a slotted spoon, reserving one cup of the cooking liquid.

2. 2.

   Whisk vinegar, poppy seed oil, generous pinch each of salt, pepper, and sugar in a large shallow bowl. Pour in the warm cauliflower cooking water and mix well. Place florets upside down in the dressing, cover and refrigerate for at least 2 hours, preferably overnight.

3. 3.

   Before serving, toast poppy seeds in a small pan over low heat without oil for 2–3 minutes. Lift cauliflower from the marination, drain, arrange on four plates and sprinkle with toasted seeds.