Instructions

In a big pot bring water to boil. Season well with salt.
Add cauliflower florets, cook for 5 minutes.
Meanwhile, prepare the dressing.
Mix together all spices, add minced garlic, olive oil, and vinegar, stir well.
Drain cooked cauliflower, put it into a glass container, add carrots, drizzle with dressing and refrigerate for at least 5 hours.
It can be stored up to a week.

This is a recipe by

Tatyana Zinchenko