For approximately 5 slices of bread
- 500 g cauliflower
- 150 g cream cheese (plain)
- 1 spring onion
- teaspoon of flat-leaf parsley
- level teaspoon of turmeric
- pepper and salt
- chopped parsley and pickled red onion for garnish
Pickled onion
- 1 red onion
- 100 g granulated sugar
- 0.4 l water
- 0.1 l 8% vinegar
Clean the cauliflower, break it into florets, and boil in lightly salted water until al dente (approximately 10 minutes). Let the cooked cauliflower cool completely. Chop the cooled cauliflower into larger pieces with a knife, add finely chopped onion, parsley, turmeric, and cream cheese, season with salt and pepper to taste, and mix everything thoroughly. Chill the spread in the refrigerator.
Prepare the onion a day in advance. Peel it and cut into thin rings, then cut the rings in half. Marinate overnight in a brine of water, sugar, and vinegar.
Spread the mixture on fresh bread, garnish with pickled onion, and sprinkle with chopped parsley.
