Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- -400g cauliflower
- -4 red onions
- -50g corn salad
- -4 pickled cucumbers
- -1 tablespoon black olives
- -1 tablespoon green olives
- -1 tablespoon pickled onion
- -1 tablespoon capers
- -vinegar
- -4 bay leaves
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Divide the red onions into 4 slices, place them in a pan with some oil, the bay leaves and a pinch of salt, cover with a lid and sauté them on a low heat for 5 minutes. Then flip them, add a few drops of water if needed and keep cooking for 10-15 minutes, flipping them gently. Once done, let them cool and peel them to eliminate the roots.
- Boil (or steam) the cauliflower for 10 minutes, leaving the florets crunchy. Let it cool and divide it into small pieces.
- Mince the olives, the cucumbers, the onions and the capers. Combine them with the cauliflower and season with 2 tablespoons of oil, a drizzle of vinegar and a pinch of salt.
- Distribute the cauliflower in the middle of the plates and decorate with the onion petals. Complete with the clean corn salad, a drizzle of oil and serve.
