1 pce. cauliflower wasch, cut off leaves and stem, and divide the single rosettes.
Cook the rosettes in plenty of salted water for about 5-7 minutes. Watch that they still have bite to it, not getting too soft. Pour carefully into a strainer and rinse with cold water.
2 cloves garlic peel and slice very finely, 4 tomatoes clean, remove stem and quarter them.
Mix 3 tbsp. Grauburgunder Wine-Vinegar with 5 tbsp. PRIMA SPREMITURA Olive Oil plus salt and fresh ground pepper.
Season the salad with it. Only shortly before serving, sprinkle 2 tbsp. Capers, chopped over the salad.
serves 4
