Cauliflower and Brussels sprouts salad is prepared and served with walnuts.

Summary

Ingredients

• Brussels sprouts – 450 g (2.25 cups)
• Cauliflower (disassembled into inflorescences) – 3 cups
• Walnuts (chopped) – 6 tbsp
• Salt – 0.5 teaspoon.
• Ground black pepper – 0.25 teaspoon.
• Lemon juice – 0.5 teaspoon

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Instructions

1. Fry the nuts in a dry frying pan until golden brown, for about 3 minutes, stirring occasionally. Remove the pan from the stove.
2. Steam the Brussels sprouts for about 10 minutes, then add the cauliflower to the double boiler and cook together for another 2 minutes, until both types of cabbage are soft.
3. Put the cabbage in a large bowl, salt, pepper, and lemon juice, and stir. Sprinkle the cabbage salad with toasted nuts. Serve the cabbage salad immediately.