Autumn salad with quince sauce

Instructions

1. Steam the cauliflower for 5 minutes. Heat a large frying pan with 1 tsp. olive oil, add tumeric and black pepper. Cook for 2 minutes until spices develop their flavor. Add cauliflower cauliflower and cook for 5 minutes to golden. Remove to the side and let the cauliflower cool.
2. Mix the avocado with lemon juice and leave on the side.
3. In a small pan, seal the seeds for 1-2 minutes to golden. Remove the bumps from the side to cool down.
4. In a bowl, mix 4 tablespoons. vinaigrette sauce, bring the quince puree and mix to a homogeneous mixture.
5. Wash the salad, cut in bulk and arrange on a serving dish. At the top, arrange the cauliflower and spread the avocado sauce. Cover the vineyards and sprinkle the seeds. Decorate with bacon and serve.
6. If desired, you can sprinkle with Parmesan.

• Servings : 4-5
• Ready in : 25 Minutes
• Course : Appetizers
• Recipe Type : Salads
• Ingredient : Avocado, Cauliflower, Lemon juice, Lettuce, Olive oil, Pepper, Pumpkin, Pumpkin seeds, Quinces, Salt, Turmeric, Vinaigrette sauce