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For 4 people
1 cauliflower, about 700 g
1 organic Orange
the juice of 1 lemon
1 small onion
1 clove of garlic
1 small pepper (red or yellow)
5 tablespoons extra virgin olive oil
4 tablespoons vinegar
1 bunch of parsley
Trim cauliflower and divide into florets.
Cook 3-4 minutes in salted water with the lemon juice and then drain it.
Cut into thin strips orange peel, Orange portion only (you can use a potato peeler), put it in a saucepan with the oil, vinegar, two tablespoons of water and a pinch of salt.
Bring to a boil; remove the Pan from the heat and stir in the chopped onion and garlic, diced pepper and the juice of half an orange.
Pour the mixture over the cauliflower florets, let cool, cover the dish and marinate in the fridge for 12 hours.
Drain the cauliflower florets from the marinade, sprinkle with chopped parsley and serve.