Cauliflower, nuts, apple and coriander, that’s a lovely combination. The beautiful yellow color comes from a dash of tumeric in the water while boiling the cauliflower. It's simple to make and a perfect side dish to both meat and fish. If you think apples are out of place, just skip them.
Ingredients (serves 4)
Water
Salt
1 cauliflower
1 apple, sliced
1 tsp tumeric
4 tbs of sunflower seeds
A handful of coriander, chopped
6 tbs olive oil
4 tbs of lemon juice
Salt and pepper
1. Put the cauliflower in a pan and cover with water. Bring the water to boil and add salt and tumeric.
2. Boil the cauliflower until al dente (not too soft). Then remove from the water and rinse it with cold water.
3. Dived the cauliflower to bouqets.
4. Rost the sunflower seeds until they receive a nice golden color. Let cool for a bit.
5. Mix all the ingredients, let it rest for about ten minutes. Transfer to a nice serving dish.
Enjoy!
© 2012 Jill Schweber and Channa Waje, all rights reserve
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