Thinly slice the onion and separate the segments. In a small bowl, toss the onion segments in vinegar and salt and keep aside for 30 minutes.

Steam the cauliflower florets either in a stovetop steamer or microwave for 4-5 minutes until cooked but firm. Drain well and keep aside.

Slice the zucchini lengthwise and chop into half-circles roughly 1 cm thick.

In a pan, heat the oil. Stir in the turmeric. Fry the sliced chilli, cumin seeds and curry leaves. Toss the steamed cauliflower florets in this tempering. Add the sliced zucchini and saute for 3-4 minutes. Do not aim to cook the zucchini through.

Sprinkle a pinch of salt to season the veggies.

To assemble the cauliflower salt, in a large bowl, add the prepared veggies. Squeeze the onion segments from the vinegar and add it to the salad.

Sprinkle ground black pepper. Add the lemon juice and mix well. Remove into a bowl and garnish with peanuts, cherry tomato halves, grated coconut and micro greens (or chopped herbs of choice).

This salad can be served warm or cold. It packs well in a lunch box too.