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Middle Eastern Cauliflower Salad with Feta | Fresh Levantine Cuisine
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35 min
Quick
Gurkerl Küche
Knusprig im Backrohr gerösteter Karfiol trifft auf cremigen Feta, knackige Gurke, Granatapfelkerne und ein samtiges Tahini-Zitronen-Dressing. Ein aromatischer Sommersalat aus der Levante-Küche.
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 bite-sized florets.
Spread the cauliflower florets on a baking sheet lined with baking paper. Drizzle with 2 tbsp olive oil and mix thoroughly with ground cumin, coriander, 1/2 tsp salt, and a pinch of pepper. Roast in the preheated oven for approx. 20–25 minutes until golden brown and crispy. Then leave to cool briefly.
Chopping Fresh Ingredients & Mixing the Dressing
Meanwhile, wash the cucumber, quarter lengthwise, and slice into bite-sized pieces. Peel the red onion and slice into fine half-rings. Wash the parsley and mint, shake dry, and coarsely chop.
Chef's tip
For extra crunch, you can also sprinkle 2 tbsp of toasted pine nuts or sesame seeds over the finished salad.
Ingredients
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