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