Cauliflower Salad with Red Onions

A healthy and unusual salad of boiled cauliflower with sweet red onions and a dressing of garlic, roasted walnuts, and fresh cilantro. This is a great independent dish for vegetable lovers or an excellent side dish for meat.

Ingredients

• Cauliflower – 800 g
• Red onion – 150 g
• White wine vinegar – 1-2 teaspoon
• Salt to taste
• Walnuts – 80 g
• Fresh cilantro – 35 g
• Garlic – 3-4 cloves (18-20 g)
• Hops-surely – 1 teaspoon
• Ground coriander – 1 teaspoon
• Ground red hot pepper – to taste
• White wine vinegar 6% – 4-6 teaspoon
• Salt to taste
• Boiled chilled water – 100 ml

Directions

1. Prepare foods from the list. Wash the cauliflower thoroughly and remove the leaves. Boil and cool 100 ml of water.

   

2. Cut the red onion into thin half-rings. Sprinkle the onion with 1-2 teaspoons of bite and sprinkle with a pinch of salt. Stir and leave to marinate while you prepare the rest of the food.
3. Boil 2 liters of water. Add 20 g of salt. Place the cauliflower in boiling water. Bring the water to a boil again and cook the cabbage for 17-20 minutes, until soft. Then pour cold water over the cabbage, put in a colander and chill completely. To speed up the cooling process of cabbage, you can lower it in a container of ice water for 1 minute.
4. Fry the walnuts in a dry skillet for 4-5 minutes, stirring frequently. Transfer the nuts to a plate and refrigerate.
5. Peel the cloves of garlic. Separate the cilantro leaves from the stems. Save 1 sprig of cilantro to garnish the salad.
   Place the nuts, cilantro leaves, and garlic in a blender bowl and blend for 2-3 minutes, until a smooth paste is obtained.
6. Add ground coriander, suneli hops, red pepper and salt to the blender bowl. Pour in 3 teaspoons of vinegar and 3 teaspoons of chilled boiled water. Beat for 1 minute more.
7. Now you need to bring the thickness of the sauce to the consistency of sour cream. To do this, continue to beat the sauce, adding 1 teaspoon of vinegar and 1 teaspoon of chilled boiled water. Try the sauce at each step. When you feel that there is enough vinegar for your taste, the sauce will still be quite thick. Continue diluting the sauce to the desired consistency by adding 1 teaspoon of water. It took me 5 teaspoons of vinegar and 12 teaspoons of water.
8. Disassemble the chilled cauliflower into medium-sized florets and place in a salad bowl. Add pickled onions and dressing.
9. Mix everything well so that the dressing is evenly distributed. Add a little more salt and hot pepper to taste, if necessary. Place the salad in the refrigerator for 1 hour to brew.

   

10. Cauliflower salad with red onions is ready. Place the salad in a deep salad bowl, garnish with cilantro leaves and serve.

Enjoy your meal!