Cauliflower salad

Reading Time: 2 minutes

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. – Marcel Boulestin

When starting to cook I get inspired by the ingredients I have in the fridge or in the pantry. I often try combinations I never tried before.

Sometimes the result it’s a very tasty dish and sometimes it’s a total disaster. But I have no problem with it, I learn how to combine ingredients. Of course, I try to not make crazy experiments with very expensive ingredients. I also google it to see from others how to do it and get inspired from.

I had some fresh cauliflower in the fridge and I didn’t feel like boiling or frying it. Why not try a salad from raw cauliflower. Scandinavians are using fresh mushrooms and cauliflower in salads. Why wouldn’t I try it?

Since I like garlic I added a clove. I used mayonnaise and avocado as a binder.

I loved the result while my husband wasn’t very impressed. It’s, in the end, a matter of taste!

Prep time: 3 minutes

Cook time: 2 min

TOTAL time: 5 minutes

Ingredients:

-1 raw cauliflower,

-3 tablespoons vegan mayonnaise,

-1 avocado,

-1 garlic clove,

-salt,

-pepper,

Optional: 1 tablespoon parsley or dill or any other aromatic herbs you like.

Instructions:

1. wash and slice the cauliflower into small pieces,

2. put in into a bowl,

3. add the mayonnaise blended with the avocado. Should have the texture of a cream,

4. add the crushed garlic,

5. season with salt and pepper,

Optional: add any aromatic herbs you like or have in the house.

Bon appetit!

How to prepare vegan mayonnaise

Prep time: 2 minutes

Cook time: 2 minutes

TOTAL time: 4 minutes

Ingredients:

-1/4 cup aquafaba (the liquid in a can of cooked chickpeas)

-1/4 tsp ground mustard

-1/4 tsp sea salt

-1 1/2 tsp apple cider vinegar

-3/4 – 1 cup sunflower oil

Instructions:

– add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar. Blend on high with an immersion blender for 30 seconds until frothy,

– measure the oil. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 2 minutes,

– move the immersion blender up and down to incorporate a little air toward the end. If it’s looking too thin, add more oil. Though, you shouldn’t need more than the recommended amount,

– taste and adjust flavor as needed,

– use immediately or transfer to a sealed container in the fridge until cold: 4 hours. It will thicken even more in the fridge!

Store leftovers in the refrigerator up to 2 weeks (it’s gone bad when mold has formed).

Perfect for salads, sandwiches, sauces, and more!