I have quiet a bit cauliflower leftover from my fritters recipe.
A salad sounded good to me. To spice it up a little I looked in my fridge door and saw the Ssamjang paste sticking out of a shelf. This fermented paste is best with all kinds if veggies.
Why not with cauliflower? When I usually prepare cauliflower as a salad, the dressing always contents sour cream or creme fraiche. It tones down the kraut taste.
I steamed the head of cauliflower in my Thermomix. I hate mushy cauliflower since childhood. I like to keep it on the "al dente" side.
Dressing:
1 large green onion, 1 bunch fresh parsley
1 tbsp Ssamjang, 2 tbsp sour cream,
2 tsp Agave syrup, light balsamic vinegar, 1 tbsp olive oil
Lemon salt, pepper, Italian herbs
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