Kitchen Flavor Fiesta

Warm Cauliflower Salad Recipe with Carrots and Peppers

Warm Cauliflower Salad Recipe with Carrots and Peppers
  • 2.5 litres / 12 cups Water
  • 1 Teaspoon Salt (I have added pink Himalayan salt)
  • 500g Cauliflower (cut into 2 x 2 inches florets)
  • 130g / 1 red Onion - sliced
  • 150g / 2 medium Carrots - 1/4 inch thick and 2 inches long slices aprrox.
  • 150g / 1 Red Bell pepper - cut 1/2 inches thick and 2 inches long slices aprrox.
  • 1/4 Teaspoon salt (I have added pink Himalayan salt)
  • 1 Teaspoon Paprika (NOT SMOKED)
  • 1/4 Teaspoon Cayenne Pepper (optional)
  • 1/2 cup / 25g Parsley
  • 2+1/2 Tablespoon White Vinegar OR ADJUST TO TASTE (I have added white wine vinegar. You can also use apple cider vinegar for this recipe if you like the taste of it)
  • 2 to 2+1/2 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
  • Maple Syrup TO TASTE (I have added 1 teaspoon Maple syrup)
  • 1/2 Teaspoon minced garlic (1 large garlic clove approx.)
  • 1 teaspoon dry Oregano
  • 1/4 teaspoon freshly ground Black Pepper
  • Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)