Cauliflower and Parmigiano Reggiano salad
Sugar, to taste
White wine vinegar
Extra-virgin olive oil
Salt, to taste
Black pepper, to taste
Wash the vegetables. Cut the cauliflower stalk ends into large pieces, chop them in a food processor into coarse crumbs, then add turmeric, sugar, salt, pepper, vinegar and oil.
Taste and add salt and spices to taste. Mix in the raising, a little extra oil and another pinch of turmeric.
Cut the courgettes peel and carrots into small pieces and add them to the salad. Arrange on a platter, add a few sunflower seeds, cabbage and sprinkle with Parmigiano Reggiano.