Four servings: 1 cauliflower head, cut into flowerets; 150 g of canned white
kidney beans (rinsed and drained).
Ingredients for the vinaigrette: 3 tbsp of cider vinegar; 5 tbsp of olive oil, salt &
white pepper.
Preparation: Boil the cauliflower flowerets in salted water for 10-15, and let them
cool on their own. Put the cauliflower and the beans in a bowl, add the
vinaigrette and keep in the fridge for a later consummation.
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Baked Cauliflower with Bacon (Coliflor al horno) (81)

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