Cauliflower Salad

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While visiting the wonderful Lake Biel in Switzerland we met Kathrin from einMAHLeins. She is a nutrition coach and is helping people in and around Biel to improve their attitude towards food and the way they eat and handle food. For her a good dish consists of as many fresh and raw food products of a good quality as possible. A big thank you to Kathrin for cooking and sharing this great recipe with us.

Recipe for 4 Portions

  • cauliflower

    1 pc

  • bell pepper (red)

    2 pcs

  • cherry tomatoes

    250 g

  • roasted cashews

    4 tbsp

  • olive oil

    4 tbsp

  • coconut oil

    3 tbsp

  • parsley

    1 bunch

  • mustard

    1 tbsp

  • white balsamic vinegar

    2 tbsp

Beside the cauliflower salad we also got this delicious BLACKBERRY PIE recipe from einMAHLeins.

Start Cooking!
  • 1. Step

    Crush the CAULIFLOWER with a food processor or a chipper until it has the size of rice.

  • 2. Step

    Heat up COCONUT OIL in a pan, sear the crushed CAULIFLOWER for around 5 minutes and spice up with salt and pepper.
    (It might be required to sear the cauliflower in 3 or 4 steps due to the size of the pan. Use 1 tbsp of coconut oil for each step).

  • 3. Step

    Let the CAULIFLOWER cool down. Meanwhile you can take care of step 4 and 5.

  • 4. Step

    Cut the BELL PEPPER and CHERRY TOMATOES into pieces and chop the PARSLEY. Roast the CASHEWS for a few moments without oil.

  • 5. Step

    For the salad dressing mix OLIVE OIL, WHITE BALSAMIC VINEGAR, MUSTARD, SALT and PEPPER.

  • Final Step

    Mix the chilled CAULIFLOWER, CHERRY TOMATOES, BELL PEPPER, PARSLEY and the SALAD DRESSING in a bowl. Best to serve this salad as a side dish for a barbecue.

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