User Manual

Starters, soups and salads 31
Cauliflower salad with sour cream [Index: ]
MCRC00901849_BO_Blumenkohlsalat_mit_Sauerrahm-008_F39MCRC00914934_SE_Blumenkohlsalat_mit_Sauerrahm-009MCRC00900632_NF_Blumenkohlsalat_mit_Sauerrahm-005_RZ0SaladsStartersVegetarian recipesPreparation methodsMicrowaveRecipe categoriesStarters, SaladsVegetarian recipes
For 4 servings
Medium-sized glass dish with lid
VEGETABLES:
1 cauliflower, approx. 1.5 kg
150 ml vegetable stock from a jar
Salt
Sugar
MARINADE:
1 bunch fresh chives
250 g sour cream
3-4 tbsp honey
4 tbsp lemon juice
4 tbsp oil
Salt
Black pepper, freshly ground
Sugar
Per serving
330 kcal, 19 g carbs, 25 g fat, 7 g protein, 0,5 BU
PREPARATION
1. Wash and trim the cauliflower and divide into small florets. Add to a glass dish together with
150 ml vegetable stock and a little salt and sugar, cover with the lid and cook al dente as indicated.
Glass dish with lid on the wire rack, level 1Microwave600 WfalseCooking time10-12 minutes10
2. Rinse the chives, shake dry and cut into fine rolls.
3. Stir honey, lemon juice, oil and the chives into the sour cream and season.
4. Drain the cauliflower and leave to cool down a little.
5. Pour the marinade over the lukewarm cauliflower, mix and leave to infuse for 30 minutes. Season
to taste again.
Setting procedure:
Microwave 600 watts
Cooking time: 10-12 minutes