Baked cauliflower salad with mint dressing

Serves 1
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Directions

  1. 1Preheat the oven to 180C.
  2. 2Preheat the oven to 180C.
  3. 3Preheat the oven to 180C.
  4. 4Cut the cauliflower into florets and drain the chickpeas.
  5. 5Cut the cauliflower into florets and drain the chickpeas.
  6. 6Cut the cauliflower into florets and drain the chickpeas.
  7. 7Put everything along with the seasoning on a sheet tray and bake for around 20 minutes.
  8. 8Put everything along with the seasoning on a sheet tray and bake for around 20 minutes.
  9. 9Put everything along with the seasoning on a sheet tray and bake for around 20 minutes.
  10. 10Cook bulgur per package instructions or soak it in 2:1 of water to bulgur ratio with boiling water covered with a lid.
  11. 11Cook bulgur per package instructions or soak it in 2:1 of water to bulgur ratio with boiling water covered with a lid.
  12. 12Cook bulgur per package instructions or soak it in 2:1 of water to bulgur ratio with boiling water covered with a lid.
  13. 13For pearl couscous: toast the couscous with 1 tbsp of olive oil until golden brown.
  14. 14For pearl couscous: toast the couscous with 1 tbsp of olive oil until golden brown.
  15. 15For pearl couscous: toast the couscous with 1 tbsp of olive oil until golden brown.
  16. 16Add 1 1/2 cups of water and bring it to boil.
  17. 17Add 1 1/2 cups of water and bring it to boil.
  18. 18Add 1 1/2 cups of water and bring it to boil.
  19. 19Turn the heat to low and cover it with a lid for 15 minutes.
  20. 20Turn the heat to low and cover it with a lid for 15 minutes.
  21. 21Turn the heat to low and cover it with a lid for 15 minutes.
  22. 22Cut the cauliflower leaves and onion into thin strips.
  23. 23Cut the cauliflower leaves and onion into thin strips.
  24. 24Cut the cauliflower leaves and onion into thin strips.
  25. 25Put the rest of the ingredients, mix well and set aside.
  26. 26Put the rest of the ingredients, mix well and set aside.
  27. 27Put the rest of the ingredients, mix well and set aside.
  28. 28Put all the ingredients for the dressing in a blender.
  29. 29Put all the ingredients for the dressing in a blender.
  30. 30Put all the ingredients for the dressing in a blender.
  31. 31Add some more water or oil to adjust the thickness.
  32. 32Add some more water or oil to adjust the thickness.
  33. 33Add some more water or oil to adjust the thickness.

Ingredients

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