Insalat From preparation to the plate, this recipe takes approximately 25 minutes.
Instructions
1
Put 16 cups of water into a large saucepan and bring to a boil.
Ingredients you will need
Water
Equipment you will use
Sauce Pan
2
Add 2 tablespoons of salt and the cauliflower florets and cook them until tender-crisp, about 5 to 8 minutes.
Ingredients you will need
Cauliflower Florets
Salt
3
Remove the cauliflower florets with a slotted spoon and plunge them straight into a bowl of iced water.
Ingredients you will need
Cauliflower Florets
Water
Equipment you will use
Slotted Spoon
Bowl
4
Pour out half of the boiling water and add the white wine vinegar, remaining salt, fennel seeds, and garlic cloves. Bring the pan back to a boil and add the celery, onions, peppers, fennel, and whole chiles; cook for about 10 minutes until tender. Refresh the vegetables in the same way, plunging them into iced water; when they are cold, drain them along with the cauliflower florets.
Ingredients you will need
Cauliflower Florets
White Wine Vinegar
Whole Garlic Cloves
Fennel Seeds
Vegetable
Peppers
Celery
Chili Pepper
Fennel
Onion
Water
Salt
Equipment you will use
Frying Pan
5
In a large bowl, mix the cauliflower and other vegetables with the garlic, olives and capers.
Ingredients you will need
Cauliflower
Vegetable
Capers
Garlic
Olives
Equipment you will use
Bowl
6
Whisk together the vinegar and oil for the dressing and pour over the salad. Season with salt and pepper and sprinkle over the chopped parsley.
Ingredients you will need
Salt And Pepper
Parsley
Vinegar
Cooking Oil
Equipment you will use
Whisk
7
Combine everything really well, which is easiest done using your hands. At this point you have a pickled vegetable salad which serves 8 generously, or you can stuff everything into wide-necked sterilized canning jars and pour in a mixture of half vinegar and half olive oil to cover the vegetables.