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Shawarma Cauliflower Salad with Feta | Spiced Summer Salad
(0)
35 min
Quick
Gurkerl Küche
Knackig gerösteter Karfiol und Kichererbsen mit orientalischen Schawarma-Gewürzen, kombiniert mit saftigen Paradeisern, Gurke, cremigem Feta und feinem Tahini-Dressing. Ein herrlich aromatischer Sommersalat.
Ingredients
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Wash the cauliflower and cut it into bite-sized florets. Rinse the chickpeas in a colander and pat them thoroughly dry.
In a bowl, mix 2 tbsp olive oil with cumin, paprika powder, finely chopped garlic, 1/2 tsp salt, and a pinch of pepper. Toss the cauliflower florets and chickpeas in the mixture until evenly coated.
Spread the marinated vegetables on the baking sheet and roast in the preheated oven for 20–25 minutes until golden brown and crispy. Turn halfway through.
Chef's tip
If you like it even fruitier, you can refine the dressing with a splash of pomegranate molasses (Nar Ekşisi).
The salad is also excellent for meal prep, as the roasted vegetables taste fantastic cold as well.
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