Cauliflower Salad

When we were in Milwaukee, we enrolled Noam to “Jewish Beginning “- a kindergarten for next year. Just for two or three days a week, so I could do grocery shopping, cook, take a few pictures and write my blog quietly.

At the beginning I was worried, I needed to find a place where I could trust the staff.
Inbal, a good friend of mine, highly recommended on this place. She also introduced me to one of the teachers there, who soon became a good friend. I went with Dima, we took a tour – and we loved it.

A Jewish kindergarten, where the child speaks English, the food there is fresh and kosher, close to home, nice staff- what more could I ask?  To be honest this is one of the reasons I was sad to leave Milwaukee. It seems to be a great place for Noam.
A few weeks later we were invited to Shabbat dinner at the principal’s house, Devorkie.
Who would say no to Shabbat dinner?

We arrived, and a long table, with about 30 chairs, lots of dishes on the table and warm and friendly people – we immediately felt at home.
Among the salads on the table was this cauliflower salad.

It’s not Devorkie’s exact recipe, but hey, it’s just salad-not a PhD.

Print Recipe

Ingredients

• 1 large cauliflower
• Half a large red onion
• A quarter cup of sliced almonds
• 3 tablespoons mayonnaise
• 1/2- 1 lemon (start with 1/2 and if you like add the other half)
• A quarter of a teaspoon of mustard
• Salt to taste

Instructions

1

Rinse the cauliflower, cut it and place it in a food processor. The goal is not to grind the cauliflower to puree or paste. Just to cut it into small pieces - so the pulse or two in the food processer is enough

2

Put the cauliflower in a bowl

3

Cut the onion into small cubes and add to the bowl

4

Squeeze the lemon, add the mustard and mayonnaise, salt and mix

5

Decorate with the Almonds

Isn’t that easy?
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