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Cauliflower SaladCauliflower Salad

Chef

:Vicky Ratnani

Recipe Cook Time

:30 Minutes
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Cauliflower puree served with salad made of shredded cauliflower, onion, capers, raisins, bell peppers, coriander, mint leaves and chopped plum.

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Ingredients

  • 1 medium head cauliflower florets

    700 ml milk

    2-3 saffron strands

    1/2 pod vanilla

    1/2 medium onion

    1 pinch salt

    1 tsp capers

    1 Tbsp raisins

    10 gm red bell pepper finely chopped

    Few coriander leaves chopped

    6-7 mint leaves

    Salt and pepper to season

    1 chopped plum

    1 1/2 tsp olive oil

    5 ml white wine vinegar

    1 pinch black pepper

    1 small piece butter

    6-7 mint leaves

Method

For the cauliflower puree:

Slice one cauliflower, put it in a pan with milk, saffron and vanilla.

Boil till the flavours infuse.


For the cauliflower salad:

Grate a few cauliflower florets for it to look like cous cous.

To that add the chopped onion, capers, raisins, red bell peppers, coriander leaves, mint
leaves, chopped plum and salt and pepper.

Add a little olive oil.

Add some tang with a cap of white wine vinegar.

Blend the cooked saffron and vanilla cauliflower into a nice puree with a small piece of butter and a dash of milk.

Spread the cauliflower puree on a plate with the salad and garnish with chopped plums and mint leaves.

Key Ingredients: Cauliflower, Saffron, Onion, Coriander Leaves, Plum, Mint Leaves, Butter, Black Pepper, Milk, Salt, Capers, Raisins, Olive Oil, White Wine, Vinegar

How to make : Cauliflower Salad

Cauliflower puree served with salad made of shredded cauliflower, onion, capers, raisins, bell peppers, coriander, mint leaves and chopped plum.



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