Cauliflower salad
Appetizers 15'   clock 4   people


  • 1 cauliflower
  • 1 jar of Abinda Cauliflower Salad
  • 1 bunch of parsley and/or chives
  • ½ lemon, juiced
  • Yellow rapunzel stock powder
  • Salt and pepper
  • A couple of pickled gherkins
  • Mayonnaise
Cauliflower salad

Cauliflower salad



Wash the cauliflower and separate the florets from the stalk. Blanche for about 10 minutes in a little water in the bottom of the pan, to which some rapunzel stock powder has been added. Rinse in cold water to stop the cooking process. Set aside in a colander to drain and cool. In the meantime, finely chop the chives/parsley and gherkins. Mix together with the cooled cauliflower. Mix in the lemon juice and the jar of Abinda spread. Season to taste with a spoonful of mayonnaise, salt and pepper. Place in the fridge to cool and to allow the flavours to infuse.



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