Israeli Cauliflower Salatim
Israeli street food usually involves a lot of salatim. Which mad me laugh out loud, and probably look like a crazy person when I realized what the word meant. Salat or being the base, and "im" being plural. It literally just means "salads".
My first day in Israel HusbandMan too us out for shawarma. While we were waiting for our food they handed us all these little dishes and directed us to a little table full of bowls of salatim. After trying out dozens of falafel stands, and no that number is not an exaggeration, I started seeing one in particular that is eye catching because of it's color and also because it's tasty. HusbandMan mentioned the carrots in this are his favorite so I decided to see if I could make it.
I like them in a wrap with lots of shredded lettuce.
1 head of cauliflower, cut in to florets
1/4 head of cabbage
2 large carrots
1 red bell pepper
6 c. water
2 c. apple cider vinegar
12 bay leaves
1 tsp turmeric
1 Tbsp black pepper
2 Tbsp salt
1 Tbsp whole grain mustard
1/4 tsp chili powder
1 tsp hot paprika
Place the cauliflower, carrots, and bell pepper in a large pot with the water and vinegar and bring to a boil. Add the cauliflower and let it cook for one more minute.
Remove from the heat, add all of the remaining ingredients, and cover.
Leave covered for two hours. Then chill until cold, at least 6 hours.
Then the really good part, you get to eat them and enjoy.