Summary

Ingredients

• 500 g cauliflower
• 300 g corn
• 300 g carrot (s)
• 300 g apple, slihtly tart
• 200 g walnuts
• 5 spring onion (s)
• Lemon juice
• butter
• 4 tablespoon honey
• 200 ml oil
• 2 tablespoon mustard, medium hot
• 50 ml white wine vinegar
• 100 ml broth or water
• salt and pepper

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Instructions

1. Clean the cauliflower, cut into florets and grate (best with the food processor and the medium-sized grater).
2. Put the rasps in a pan with a little boiling water and let the lid cook for about 5 minutes over medium heat. Then remove the lid and let the water boil off. Add a trick of butter and fry the cauliflower for another 2 minutes. Salt and pepper and put in a key to cool.
3. It is best to do this in two servings, otherwise the pan will be too full.
4. Meanwhile, grate the carrots and apples and mix with a few squirts of lemon juice. Open the can of corn and allow to drain, clean the spring onions, cut into small rings. Chop walnuts into small pieces. Add the carrots, apple, corn and walnuts to the cauliflower and mix well.
5. For the dressing, mix honey, oil, mustard and vinegar (I do this with a hand blender), the result is a slightly thicker cream that is brought to a thinner consistency with a little broth or water. How thin, however, is a matter of taste. Season well with salt and especially with pepper (if you use broth, you should use the salt a little more sparingly).
6. Mix the dressing with the salad and let it steep for 2-3 hours if necessary.
7. The vegans among us can buy butter and honey here through e.g., Replace soy fat and syrup. I haven`t tried that yet because I don`t live by this diet.