Cauliflower Corn Recipe

Ingredients:

For the Salad:
	Cauliflower (Small-sized)	1	Qty
	Dry Onion	2	Qty
	Olive Oil	2	Tbsp
	Tomato ((Optional))	2	Qty
	Fresh Onion	1	Bunch
	Parsley	1/2	Bunch
	Tomato Paste	1	Tbsp
	Hot Pepper Sauce	1	Tsp (large)
	Salt	1	Half Tbsp
	Black Pepper	1	Tsp
	Cumin	1	Tsp
	Chili Pepper	1	Tsp

For the Sauce:
	Lemon Juice	1	Qty
	Olive Oil	2	Tbsp

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Instructions:

1. Wash the cauliflower and cut it into small pieces. Soak for 1/2 hour in water with 1 tablespoon of vinegar, 1 tablespoon of salt.
2. Chop the onion finely. Heat the olive oil in a suitable pan and fry the onions until they turn pink.
3. Add the tomato paste to the pan and fry for 1-2 more minutes and remove from the fire.
4. Clean, wash, dry and finely chop the spring onions and greens. Wash the tomatoes and cut them into small cubes.
5. Rinse the cauliflowers, dry them and cut them in the size of a grain of rice with a kitchen chopper and put them in the pan. Saute together for 4-5 minutes and add salt and spices while sautéing and mix well. Take it off the fire and rest.
6. Cover the warmed mixture and let it rest in the refrigerator for 15-20 minutes to thoroughly absorb the flavor of the spice and mortar.
7. In the meantime, for the sauce, add the juice of 1 lemon, 2 tablespoons of olive oil, if you wish, add 1 teaspoon of pomegranate syrup and whisk well. Take out the rested salad, add half of the dressing and mix.
8. Finally, add the chopped greens and tomatoes to the broth and mix. Transfer to a serving plate and drizzle the remaining sauce and serve cold. Enjoy your meal!
9. Note: You can serve this salad by garnishing it with canned corn kernels, finely chopped pickled gherkins and lettuce leaves.

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