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Middle Eastern Cauliflower Salad with Feta & Dates
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35 min
Quick
Gurkerl Küche
Ein aromatischer orientalischer Hauptspeisensalat: Im Backrohr gerösteter Karfiol mit Kreuzkümmel und Paprika auf knackigem Babyspinat mit cremigem Feta, Datteln, Mandeln und frischen Kräutern.
Ingredients
Preparation method
Preparation & roasting in the oven
Preheat the oven to 200 °C top/bottom heat. Wash the cauliflower, remove the stalk and cut into small bite-sized florets.
Spread the cauliflower florets on a baking sheet lined with baking paper. Drizzle with 2 tbsp extra virgin olive oil and thoroughly toss with ground cumin, sweet paprika powder and a pinch of salt and pepper each. Roast in the preheated oven for approx. 20–25 minutes until golden brown and crispy.
Salad base & dressing
In a small pan without oil, gently toast the flaked almonds over medium heat for 2–3 minutes until fragrant and golden yellow, then set aside.
Chef's tip
For an extra nutty flavor, you can stir 1 tbsp of sesame paste (tahini) into the lemon dressing.
The roasted cauliflower is ideal for meal prep and also tastes great cold at the office the next day.
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