Pickled Cauliflower salad

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Pickled cauliflower makes a super healthy salad…

Ingredients (serves 4)

For the pickled cauliflower:

½ large cauliflower, cut into florets

¼ cup apple cider vinegar

¼ cup olive oil

2 tblsp water

1 bay leaf (fresh if possible)

1 garlic clove, minced

Juice of ½ a lemon

For the salad:

1 large carrot

1/8 red cabbage, sliced thin

1 spring onion, sliced

½ cup Quinoa

1 cup, coriander leaves

½ cup pomegranate arils (optional)

Method

  • In a small pot, bring the vinegar, oil, water and lemon juice to a gentle boil
  • Meanwhile, add the cauliflower, bay leaf and garlic to a heat-proof bowl
  • Poor the hot oil mix over the top of the cauliflower and toss well. Cover and place in the fridge for at least 6 hours
  • 1 hour before serving, add the grated carrot, cabbage and spring onion to the bowl and toss well again
  • Before serving, cook the Quinoa as per the directions on the pack, allow to cool slightly
  • Add the quinoa, chopped coriander and pomegranate (if using) to the bowl and toss to combine.
  • Enjoy!