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Oriental Cauliflower Salad with Feta | Crispy & Spicy
(0)
35 min
Quick
Gurkerl Küche
Ein orientalischer Hauptspeisensalat voller Aromen: Im Backrohr würzig gerösteter Karfiol trifft auf knackigen Spinat, fruchtige Granatapfelkerne, feine Kräuter und cremigen Feta. Vollendet mit nussigem Tahini-Zitronen-Dressing und gerösteten Pistazien.
Ingredients
Preparation method
Roasting the cauliflower in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the cauliflower, divide into bite-sized florets and cut the stem into small cubes.
Spread the cauliflower florets on the baking sheet, drizzle with 3 tbsp of olive oil and mix thoroughly with cumin, paprika powder, 1 tsp of salt and a pinch of pepper. Roast in the preheated oven for about 25 minutes until golden brown and crispy.
Preparing the tahini dressing & ingredients
For the dressing, squeeze the juice of the organic lemon. Peel and finely grate or chop the garlic. Stir the tahini with lemon juice, grated garlic, 1 tbsp of olive oil and 2-3 tbsp of lukewarm water until smooth and creamy. Season to taste with a pinch of salt.
Chef's tip
For an extra nutty touch, you can sprinkle the cauliflower with some sesame seeds before baking.
The salad tastes delicious both lukewarm and cold and is perfect for meal prep the next day.
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