Cauliflower Salad


  • 10 cups cauliflower
  • 1 large onion
  • 1/3 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon paprika
  • 1 teaspoons salt
  • 1/4 cup fresh cilantro (chopped)


Peal and cut onion. While oven preheats to 425 degrees, Place cut cauliflower in large oven safe pan. Add onion and mix well. Heat cumin seed in small skillet over medium heat until browned, about 6-7 minutes should do.
Crush seeds till coarse texture. In medium size bowl add seeds, vinegar, paprika oil and salt, then stir well.
Pour mixture over cauliflower add pepper to taste. Cook entire mixture, stirring occasionally for about 30-40 minutes.
Remove from heat when vegetables are tender to your liking. Add fresh cilantro and serve warm.

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