TURN ON SUBTITLES IN YOUR LANGUAGE. DESCRIPTION OF THE RECIPE READ BELOW ⤵️⤵️⤵️
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This cauliflower appetizer turns out to be incredibly tasty, and it is absolutely nothing like pickled cabbage according to the usual, classic recipe. Make such an appetizer, on the strength of half an hour. I often make this cauliflower for the festive table, and this appetizer is one of the first to be eaten!
So, let's begin.
We take a fork of cauliflower and parse it into inflorescences. Large inflorescences are divided into smaller portioned pieces.
Now put the prepared cabbage in boiling water. The water can be slightly salted. Boil the cabbage literally 2-3 minutes, no more! It is very important not to overcook the cabbage here! It should be al dente. Drain the cabbage in a colander and let it cool down a bit.
In the meantime, we prepare the rest of the ingredients for this appetizer.
Onion (preferably purple) cut into very thin half rings.
Finely chop the garlic.
A small bunch of dill is also finely chopped.
Three carrots on a Korean grater.
We spread the cooled cauliflower inflorescences, dill, carrots, onions, garlic into the bowl. Immediately add salt, sugar, ground pepper mixture. And I also add, literally at the tip of a spoon, dried, and then chopped, hot pepper "ram's horn". Instead, you can add a little red hot pepper. At the very end, add vinegar and vegetable oil and mix everything properly.
We can say that our salad is ready. But it is better to put it in the refrigerator for an hour or two so that it cools down and brews a little. Now Try this salad and tell me it's not tasty - I won't believe you!
RECIPE:
Cauliflower - 0.8 - 1 kg
Onion - 1 piece (150 g)
Carrot - 1 piece (150 g)
Garlic - 4 - 5 cloves
Dill - 1 bunch
Salt - 1 tablespoon without top (15 g)
Sugar - 2 tablespoons without top (30 g)
Vinegar (9%) - 2 tablespoons
A mixture of peppers - 0.5 tsp
Red hot pepper - to taste
Vegetable oil - 5 tablespoons
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