Tapas: Marinated Cauliflower

Clean the cauliflower into small roses and cook in salted water for five minutes. Drain four tablespoons of cooking water. When cool, rinse and drain the cauliflower. Cut the garlic into slices. Chop the spring onions. Sauté white onions raisins garlic and fennel seeds in hot oil for two minutes. Add four tablespoons of cooking water and vinegar and bring to a boil once. Season the broth with salt and freshly ground pepper to taste and pour over the cauliflower along with the remaining spring onion greens. Leave to infuse for one hour before serving

Nutritional values per unit about 80 calories 4 g fat

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