1 kg large head cauliflower (1 large head cauliflower)
salt
1 sachet ground saffron
2 tbsp poppy seeds (for decoration)
4 tbsp white balsamic vinegar
4 tbsp oil (poppy seed oil)
salt
pepper
sugar
Instructions
1. Break the cauliflower into small florets. Remove the hard stem and leaves. Wash the florets thoroughly. Let them drain in a sieve.
2. Bring 4 liters of water to a boil in a large pot. Add 2 tablespoons of salt. Place the cauliflower into the boiling water.
3. Add the saffron to the water. Cook the cauliflower for another 3 to 5 minutes until it is al dente. This means it should still be slightly firm.
4. Lift the cauliflower florets out of the pot using a slotted spoon. Measure out 1 glass (approx. 200 ml) of the cauliflower cooking water and set it aside.
5. Add the vinegar to a large, shallow bowl. Add the poppy seed oil. Season with a generous pinch of salt, pepper, and sugar. Stir everything well.
6. Pour the measured warm cauliflower cooking water into the vinegar mixture. Stir it in to combine the marinade.
7. Place the warm cauliflower florets upside down into the marinade. Cover the bowl. Let the salad marinate for at least 2 hours. Ideally overnight in the refrigerator.
8. Grind the poppy seeds finely. Put them in a small frying pan. Toast them over low heat without fat for 2 to 3 minutes. Stir constantly.
9. Remove the cauliflower florets from the marinade. Let them drain well. Distribute them onto 4 plates.
10. Sprinkle the toasted poppy seeds over the salad. Serve the salad immediately.
Nutrition per serving
kcal: 202
Protein: 8 g · Fett/Fat: 14 g · Carbs: 11 g
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