Clean the cauliflower and cut into florets, cook in salted water until firm to the bite. Meanwhile, cut the pickled peach halves into small pieces. Prepare a salad dressing with the canned juice, vinegar, oil and the spices. Grate the carrots or cut into small pieces, chop the spring onions and add to the sauce. Do the same with the banana. Drain the cauliflower, quench and add to the sauce while it is still warm. Let cool and marinate for an hour, seasoning if necessary.
Can be served as an accompaniment to rice dishes and grilled meat.
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