Cauliflower-Potato and Caraway Salad

Name: Cauliflower-Potato and Caraway Salad
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 6 whole black peppercorns; 2 teaspoons caraway seeds; 170 grams cups small cauliflower florets (about; 5 sprigs fresh dill; 4 servings Kosher salt; 1 Tbsp sugar; 1 smalls white onion, thinly sliced; 454 grams white potatoes; 79 milliliters white wine vinegar

Cauliflower-Potato and Caraway Salad might be just the side dish you are searching for. One serving contains 101 calories, 4g of protein, and 0g of fat. This gluten free and vegan recipe serves 4. Head to the store and pick up peppercorns, caraway seeds, dill, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes.

Ingredients you will need

Cauliflower

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Pot

Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks.

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Potato

Dry Seasoning Rub

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Kitchen Towels

Combine the potatoes, cauliflower and onions in a medium bowl.

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Cauliflower

Potato

Onion

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Bowl

Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).

Ingredients you will need

Peppercorns