We really wanted to have German potato salad to represent the mercenaries at our victory party, but of course, potatoes were not actually grown and eaten in that region yet (they were known to Europeans but adoption took a while). Cauliflower was a known and popular, if expensive, vegetable, and the elements of the sauce would certainly have been available in the era.
Ingredients
- 2 small heads /1 large head of cauliflower (1.5 lbs)
- 1/2 lb bacon
- 1/2 lb of chopped onion (1 medium onion)
- 1/4 cup apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dijon mustard
- 2 tbsp turbinado sugar
- 1 tbsp dried parsley
Steps
- wash cauliflower
- remove stems and finely chop cauliflower
- fill pot with 1″ water and boil
- add cauliflower to pot and cover
- steam until fork tender
- cook bacon
- remove bacon from pan, save grease
- clean onion and finely dice
- cook onion in warm bacon grease until translucent
- chop bacon
- add sugar, salt, pepper, dried parsley, mustard, bacon and vinegar to pan and stir in
- add cauliflower to warm sauce and stir in