A fresh tasty salad for your sunny evenings…..
400 g cauliflower, cut into tiny florets
1 tablespoon ground black peppercorns
1 red onion, thinly chopped
2 tbsp apple cider vinegar
30 g toasted pistachios
1 big apple diced
150 g black olives
1 1/2 tbsp balsamic vinegar
2 tbsp olive oil
1 1/2 tbsp nutritional yeast
Bring some water to a boil, salt well and cook the cauliflower florets for a minute, until just tender. Drain, run under cold water, drain again, and set aside.
In a small saucepan combine the red onion, vinegars, salt, olive oil and pepper over medium heat. Cook for 5 minutes till the onion turns pink, remove from heat and set aside.
Place cauliflower florets into a large bowl. Add the pistachios, nutritional yeast, apple, olives, and your vinaigrette. Mix well and taste, add more salt if needed.