Summary

Ingredients

• 1 medium cauliflower
• Salt water
• 1 leek
• 6 slices bacon (fried bacon)
• 50 g parmesan in one piece
• 0.5 ½ bunch parsley, smooth, chopped

For the dressing:

• 1 clove garlic, pressed
• 100 ml buttermilk
• 3 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 1 teaspoon mustard, coarse-grained
• Salt and pepper from the mill

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Instructions

1. Cook the cauliflower florets in the steamer until firm to the bite. Cut the leek into thin rings and blanch in salted water for 2-3 minutes, drain and drain well. Put everything in a bowl.
2. Cut the bacon into strips approx. 2 cm wide and fry them in a pan until crispy. Drain on kitchen paper.
3. Mix all ingredients well for the dressing and add to the vegetables. Fold in the parsley and mix everything very well. Spread the bacon over it and shave the parmesan cheese over it with the peeler.