• 1 large cauliflower
• 1 ½ teaspoon of salt
• ¼ cup olive oil
• Freshly ground pepper to taste, optional
• Natural firm yogurt
• 1/3 cup chives, finely chopped
Cut the cauliflower into segments (little trees) and put the segments in a container, pot or bowl. Cover with water and add a tablespoon of salt and 3 tablespoons of white vinegar. Leave there for at least half an hour and then pass through a strainer to remove any impurities under the water tap. Put all the cauliflower segments on a tray or baking dish, add the remaining ½ teaspoon of salt and the olive oil, trying to add a little touch to each flower or segment. Bake at 300 ° until golden brown.
The cauliflower is almost dehydrated and somewhat crunchy. It can be accompanied with yogurt, vinaigrette or alone, it is eaten hot or cold and is ideal for the lunch box or to take on a picnic.