Cauliflower Veggie Delight (Print Version)
# Ingredients:
→ Cauliflower
01 -
1 tbsp sea salt to salt the boiling water
02 -
1 lb cauliflower, cored, stems discarded, and cut into small pieces
→ Marinade
03 -
1/3 cup freshly squeezed lemon juice
04 -
1 tsp dried mint leaves
05 -
1 tsp oregano (dried)
06 -
1 tsp sumac powder
07 -
1/4 tsp garlic powder, granulated
08 -
1/2 tsp black pepper, cracked
09 -
1/2 tsp fine sea salt
10 -
1/2 cup olive oil (extra virgin)
11 -
3 thinly sliced green onions
→ Vegetables
12 -
3/4 cup red bell pepper, chopped small
13 -
1 large cucumber, diced (English variety)
14 -
1 cup fresh parsley, chopped without stems
15 -
1 cup purple cabbage, diced
# Instructions:
01 -
Trim off the stems and leaves from the cauliflower. Slice the head into small, bite-sized chunks. Get a big pot ready with salted water, and bring it to a boil.
02 -
Toss the cauliflower pieces into the hot water and let them simmer for around 5 to 8 minutes. They should soften but still have some crunch left. Drain the water and leave them to cool.
03 -
Mix the lemon juice, sumac, mint, oregano, garlic powder, salt, and pepper in a bowl. Slowly whisk in the olive oil to create a smooth sauce. Once blended, stir in the green onion slices.
04 -
Put the cooled cauliflower in a bowl or resealable bag. Pour the marinade over it and make sure everything is evenly coated. Cover it up and chill in the fridge for at least an hour or up to a day.
05 -
Take the marinated cauliflower out of the fridge. Add the chopped cabbage, cucumber, parsley, and red pepper. Mix gently to combine everything. Taste and tweak the seasoning, then serve cold.
# Notes:
01 -
Don’t let the cauliflower cook too long—it’s best with a slight crunch.
02 -
Letting the cauliflower soak overnight makes the taste even better.