Cauliflower salad with peanut sauce

Name: Cauliflower salad with peanut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Eggs; 1 kg Cauliflower; 250 g mangetout or frozen peas; 7-10 Tbsp Salt; 2 tablespoons (50 g) Peanut cream (glass); 1 TEASPOON Tomato paste; 1-2 TABLESPOONS White wine vinegar; 300 g Soured milk; 2 TEASPOONS Curry; 7-10 Tbsp white pepper; 40 g salted peanuts; 7-10 Tbsp Chervil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Eggs
1 kg Cauliflower
250 g mangetout or frozen peas
7-10 Tbsp Salt
2 tablespoons (50 g) Peanut cream (glass)
1 TEASPOON Tomato paste
1-2 TABLESPOONS White wine vinegar
300 g Soured milk
2 TEASPOONS Curry
7-10 Tbsp white pepper
40 g salted peanuts
7-10 Tbsp Chervil

Directions

1
Boil the eggs for about 8 minutes until soft. Quench, peel and let them cool down
2
Clean and wash the cauliflower and divide it into small florets. Clean and wash the mangetouts. Cover the cauliflower and stew it for 5-6 minutes in a little boiling salted water until al dente. Add mangetouts after about 2 minutes and cook. Then drain, quench and drain well
3
Mix peanut cream, tomato paste and vinegar until smooth. Stir in soured milk and curry. Season to taste with salt and pepper
4
Coarsely chop the peanuts. Cut the eggs into slices. Mix cauliflower, mangetouts and peanut sauce. Sprinkle peanuts over it. Arrange ice crevices on top and garnish