Potato, cauliflower and cumin salad
Votes: 3
Time: 2 hours 50 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Anthoxanthins (not to be confused with anthocyanins, found in red, blue, and purple fruits and vegetables) are responsible for the white and creamy-yellow colors of vegetables. They are known for their antioxidant properties, neutralizing the oxidative effects of free radicals in the body. Cauliflower is an excellent source of anthoxanthins, proving that white vegetables may be much healthier than you might think. Make a hearty cauliflower and baby potato salad in a warm cumin vinaigrette. For maximum flavor, let the vegetables marinate in the dressing for a few hours.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g small white potatoes
- 2 cups small cauliflower florets (about 180 g)
- Half a small white onion, thinly sliced
- 1/3 cup white wine vinegar
- 1 tbsp. sugar
- 2 tsp cumin
- 6 black peppercorns
- 5 sprigs of fresh dill
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Recipes with similar ingredients: cauliflower, potato, caraway, black pepper, wine vinegar, dill
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan, cover with water, and bring to a boil over medium heat; reduce heat and simmer until the potatoes are tender when pierced with a fork, 15-20 minutes. Add the cauliflower to the pan and simmer until tender when pierced with a fork, 2-3 minutes. Drain and let cool slightly to handle. Peel the potatoes (pat dry with a clean kitchen towel) and cut into chunks. Combine the potatoes, cauliflower, and onion in a medium bowl.
- Combine 0.5 cups of water, vinegar, sugar, caraway seeds, 0.5 tablespoons of salt, black peppercorns, and dill in a small saucepan and bring to a boil. Strain and pour the hot vinegar dressing over the vegetables, adding another 1/4 teaspoon of salt. Cover and refrigerate until completely cool, stirring occasionally, for at least 2 hours (or overnight).
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