Warm Mushroom Salad with Cauliflower

Ingredients

• Cauliflower 20 oz
• Walnuts 5 oz
• Morels 10 oz
• Carrot 1 piece
• Onion 1 head
• Garlic 2 cloves
• Parsley 0 oz
• Soy Sauce 0 fl oz
• Dijon Mustard 0 oz
• Chicken Egg 2 pieces
• Breadcrumbs 0 oz
• Vegetable Oil 5 fl oz
• Olive Oil 0 fl oz
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Toast the nuts in a skillet and chop them.

Step 3

Separate the cabbage into florets and boil in salted water until partially cooked, about 2 minutes.

Step 4

Dice the onion into small cubes. Grate the carrot using a large grater.

Step 5

Sauté the onion and carrot in vegetable oil until golden brown.

Step 6

Place the sliced mushrooms in the skillet and sauté until they lose excess moisture and turn golden brown.

Step 7

Season the mushrooms with salt and pepper, then transfer them to a salad bowl.

Step 8

First, coat the cabbage in egg, then in breadcrumbs.

Step 9

Fry in a skillet with vegetable oil until crispy and golden brown. It's best to do this in batches so that the cabbage fries rather than steams in the pan.

Step 10

Transfer the cauliflower florets to paper to remove excess oil, then place them in a salad bowl.

Step 11

Add walnuts and chopped herbs to the salad, and toss to combine.

Step 12

Prepare the dressing by mixing olive oil with mustard and soy sauce.

Step 13

Squeeze the garlic into the dressing, mix it well, and then add the dressing to the salad.

Step 14

Eat the salad of sautéed mushrooms with cauliflower immediately, while it is still warm.