Cauliflower Salad With Tomatoes - A Recipe With A Photo Step By Step

Very satisfying and delicious cauliflower salad with tomatoes. No vinegar, but lots of vegetable oil.

Ingredients

Cauliflower - 1 pc.

Tomatoes - 3 pcs.

Bulgarian red pepper - 30 g

Vegetable oil - 60 ml

Garlic - 1 clove

Salt, parsley - to taste

• 66 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step by step recipe with photo

This is my signature cauliflower tomato salad. If you are looking for a dietary recipe for losing weight, then please look for it elsewhere: it is tricky to lose weight from this, it contains a huge amount of vegetable oil. Unrefined sunflower or olive oil is well suited. The dish does not taste greasy, but the very impression of the salad is greatly improved by a large amount of oil. My husband was very suspicious of cauliflower salads, considering them to be ladies' diet meals. This was the first for whom the man recognized the unequivocal right to exist, and the absence of any signs of femininity and dieteticism.

An important feature of this salad is that it takes a very long time to prepare it. At least three hours. You can start doing it in the morning, before work, and eat it for dinner. The cabbage must have time to marinate very well in the flavored oil, which is what makes my cauliflower tomato salad so amazingly tasty and unlike its faster-to-cook, low-calorie counterparts.

Divide the cauliflower into large inflorescences and cook in slightly salted water until the degree of readiness you want is desired. I have it in 12 minutes from the moment of boiling, in such salads I like soft cauliflower.

While the cabbage is boiling, cut the red pepper very finely.

Chop the garlic. Not very shallow.

Bring 50 ml of vegetable oil with bell pepper to a boil, reduce the heat to a minimum, add the garlic and literally 10 seconds later, when its smell changes from the smell of raw garlic to the smell of fried, turn off the fire. If the stove is electric, then we also remove the pan from the stove. Neither pepper nor garlic should be overcooked under any circumstances.

Drain the water completely from the finished cabbage, but leave the cabbage in its own saucepan. Sprinkle with oil, pepper and garlic, stir well and leave to marinate for at least 2.5 hours at room temperature. Along the way, you can interfere a couple of times.

And just before serving, add coarsely chopped tomatoes, parsley, salt and another spoonful of vegetable oil to the cabbage. Oddly enough, without it, the salad will not seem oily!

Hope you will love this Tomato Cauliflower Salad as much as we love it!