Baked cauliflower salad with mint dressing

Serves 1
youtube.com

Directions

  1. 1Preheat the oven to 180C.
  2. 2Cut the cauliflower into florets and drain the chickpeas.
  3. 3Put everything along with the seasoning on a sheet tray and bake for around 20 minutes.
  4. 4Cook bulgur per package instructions or soak it in 2:1 of water to bulgur ratio with boiling water covered with a lid.
  5. 5For pearl couscous: toast the couscous with 1 tbsp of olive oil until golden brown.
  6. 6Add 1 1/2 cups of water and bring it to boil.
  7. 7Turn the heat to low and cover it with a lid for 15 minutes.
  8. 8Cut the cauliflower leaves and onion into thin strips.
  9. 9Put the rest of the ingredients, mix well and set aside.
  10. 10Put all the ingredients for the dressing in a blender.
  11. 11Add some more water or oil to adjust the thickness.

Ingredients

  • 370 g roughly cut cauliflower
  • 1 can chickpeas
  • 1 tsp chilli flakes
  • 1 tsp crushed caraway seeds
  • 1 tsp ground cumin
  • 0.5 tsp cinnamon
  • 1 tbsp tomato paste
  • olive oil
  • 150 g couscous/bulgur
  • 20 mint leaves
  • 1 bunch parsley
  • 2 tbsp tahini
  • 2 tbsp yogurt
  • 2 tbsp olive oil
  • 0.5 lime/lemon
  • salt and pepper
  • 160 g cauliflower leaves (or any other vegetable on hand)
  • 1 medium onion
  • 0.5 lime/lemon
  • 0.5 tsp salt
  • 1 tbsp olive oil

Equipment

ovensheet trayblenderlidbowl

Tips

  • You can either mix everything in one bowl or serve in this order: Slaw, couscous, baked cauliflower and dressing.
  • You can eat the green stuff on the bottom of a cauliflower.