Cauliflower Salad

Ingredients

200g Cauliflower

2 Tomatoes

3 Lettuce Leaves

1/2 Can Corn

1 tbsp Dill

Salt

Olive Oil

1 tbsp Sugar

Separate the cauliflower into florets, rinse, and drop into boiling water with vinegar, salt, and sugar. Cook briefly – 2-3 minutes – to keep it slightly crispy and not overcooked.

Cut the tomatoes and lettuce into small pieces, add the corn, cooled cauliflower, and dill. Season with olive oil and salt to taste.

Enjoy!