As of: March 1, 2024, 7:42 a.m
By: Sandra Keck
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Delicious as a starter, main course or side dish: you can find the recipe for the oriental cauliflower salad here.
© Simply Tasty
Today it's going to be floral
This delicious white cabbage is in season all year round, but you can especially enjoy it from regional outdoor cultivation in September.
The flower-shaped type of cabbage with the small florets is a classic in German cuisine and can be used in many different ways.
Whether as a side dish, baked, raw in a salad or as a creamy soup - cauliflower is easy and tastes good too.
The only disadvantage: the sulfurous smell when preparing it.
Well, it's still cabbage, albeit one of the mildest in its family.
The only thing that helps is ventilate, ventilate, ventilate!
That's how it's done:
You only need a few ingredients:
Roasted Cauliflower:
400g cauliflower
1 teaspoon curry powder
1 tsp cumin
1 tsp salt
0.5 tsp pepper
2 tbsp cooking oil
Tahini dressing:
4 tbsp apple cider vinegar
3 tbsp vegetable oil
2 tbsp maple syrup
0.5 tsp salt
0.5 tsp pepper
1 tsp mustard
4 tbsp tahini
Aside from that:
80 g baby spinach
100 g pomegranate seeds
80 g pine nuts, toasted
The preparation is simple:
Preheat oven to 180 °C fan oven.
For the roasted cauliflower:
In a large bowl, toss cauliflower florets with salt, pepper, cumin, curry powder and oil.
Place on a baking tray lined with baking paper and bake in the oven for about 25 minutes.
Remove and let cool.
For the tahini dressing:
Mix apple cider vinegar, maple syrup, oil, salt, pepper, mustard and tahini together in a bowl.
Put aside.
For the salad:
In a large salad bowl, toss roasted cauliflower with baby spinach, pomegranate seeds, pine nuts and tahini dressing.
Relish!
This oriental cauliflower salad is not only tasty for vegans.
The recipe is available at Simply Tasty.
© Simply Tasty
Cauliflower and you are a perfect match?
You'll eat these cauliflower parmesan bites in one bite or these crispy vegan cauliflower wings are exactly what you want right now.
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