Cauliflower salad (insalata di cavolfiori)

08029 CAULIFLOWER SALAD INGREDIENTS 4 PEOPLE 1 cauliflower, 2 tomatoes, 50 g of capers.

For the sauce: 1 plain yogurt, 2 tablespoons lemon juice, mint, chives, parsley, salt and pepper.

PROCEDURE cut the cabbage into small sprigs, let it cook in boiling water for a few minutes and let it cool.

Wash the tomatoes, give them the seeds and cut into squares.

Mix the tomatoes to cabbage and add the capers.

Serve with the sauce and serve.

Sauce: mix the yogurt with the lemon juice and chopped herbs, salt and pepper and pour over salad.

CAULIFLOWER PICKLE 3-4 Kg of cauliflower white, and 1, 5 l of vinegar, 1/2 l white wine, olive oil q.

b, 10 black peppercorns, a sprig of tarragon, 2/3 bay leaves, 1 cinnamon, zest 1 lemon zest, salt (s.q.) With a small knife remove all inflorescences of cauliflower possibly all the same size.

Throw those hands soaked in heavily salted cold water to escape any insects.

Always intact put to boil the vinegar and white wine by adding peppercorns, cinnamon and zest of lemon, Bay leaves and salt.

When it boils, vinegar soak the cauliflower and let them boil for about 5 minutes.

Gently remove from vinegar and put them to drain.

When the cauliflowers are all ready and dry place in vases by adding the tarragon and a few grains of pepper, then cover them olive oil co.

Let the oil penetrates well between cauliflower and before storing them add more oil, if necessary, completely cover the cauliflower.

Keep the pots in a cool and dark.