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
bell pepper (red)
white balsamic vinegar
Beside the cauliflower salad we also got this delicious BLACKBERRY PIE recipe from einMAHLeins.
Crush the CAULIFLOWER with a food processor or a chipper until it has the size of rice.
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).
Let the CAULIFLOWER cool down. Meanwhile you can take care of step 4 and 5.
Cut the BELL PEPPER and CHERRY TOMATOES into pieces and chop the PARSLEY. Roast the CASHEWS for a few moments without oil.
For the salad dressing mix OLIVE OIL, WHITE BALSAMIC VINEGAR, MUSTARD, SALT and PEPPER.
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.