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🥗 Warm Cauliflower and Anchovy Salad

198 kcal · 30 min · 4 servings

Ingredients

• 1 cauliflower
• 2 onions
• 4 tbsp rapeseed oil
• 100 g black olives (pitted)
• 2 anchovy fillets
• 3 tbsp wine vinegar
• 1 pinch sugar
• 1 tbsp lemon juice
• 2 tbsp freshly chopped parsley
• salt
• pepper (from the mill)
• chili flakes
• parsley

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Separate the florets from the core.
3. 3. Peel the hard core and cut it into small cubes.
4. 4. Peel the onions.
5. 5. Halve the onions and slice them into thin strips.
6. 6. Heat two tablespoons of oil in a large pan.
7. 7. Add the cauliflower, core cubes, and onion strips to the pan.
8. 8. Fry the vegetables over medium heat for about ten minutes.
9. 9. Cook it slowly until it is golden brown.
10. 10. Take the olives out of the can and let them drain.
11. 11. Chop the olives coarsely.
12. 12. Pat the anchovies dry with a kitchen towel.
13. 13. Finely chop the anchovies.
14. 14. Take a large bowl.
15. 15. Add the chopped olives, vinegar, sugar, lemon juice, parsley, and remaining oil to the bowl.
16. 16. Whisk the ingredients together well.
17. 17. Season the sauce with salt and pepper.
18. 18. Deglaze the hot cauliflower mixture in the pan with three to four tablespoons of water.
19. 19. Add the vegetables along with the pan juices to the bowl with the sauce.
20. 20. Mix everything well so that the vegetables are completely covered with the sauce.
21. 21. Cover the bowl.
22. 22. Let the salad sit lukewarm for about twenty minutes.
23. 23. Taste the salad again before serving.
24. 24. Fill the salad into deep plates.
25. 25. Garnish the dish with chili flakes and fresh parsley leaves.

Nutrition per serving

• kcal: 198
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 9 g