Ga naar de inhoud

Baharat cauliflower salad

Marleen · · 3 min lezen

Baharat cauliflower salad

When I used to think of cauliflower, I always thought of the boiled version with melted cheese on top. Quite nice, but there is so much more you can do with this special vegetable!

Roasted cauliflower in a salad is really delicious and something completely different :)

Read here how to prepare cauliflower in the oven and make a healthy salad with fresh tahini dressing. Great as lunch with a fresh piece of bread, as a starter for a fancy dinner, or as a side dish for a Mediterranean meal.

For 4 people:

1 small cauliflower

2 tablespoons olive oil

4 teaspoons baharat spices (for example from Euroma)

1 tablespoon harissa (for example from Souq or Alfez)

200 grams mixed salad

60 grams of your favourite nuts or seeds (such as pecan, hazelnut, cashew, pine nut)

1 bunch of parsley

1 tablespoon olive oil

2 tablespoons yoghurt

1 tablespoon tahini (sesame paste)

Juice of half a lemon

Black pepper from the grinder

Salt

 

Preparation:

Preheat the oven to 180 degrees

Cut off the bottom of the cauliflower and the leaves, but keep the head intact. Now cut the cauliflower into 4 quarters and set aside.

Mix the 2 tablespoons of olive oil with the baharat spices and the harissa and a pinch of salt. Brush the cauliflower quarters with this mixture and place in the preheated oven on a tray for 15-20 minutes.

Meanwhile, toast the nuts in a dry pan over medium heat until they become fragrant and set aside.

Finely chop the parsley.

Make the tahini dressing by mixing the tablespoon of olive oil with the yoghurt, tahini, and lemon juice, and season with some salt and black pepper.

Allow the cauliflower to cool to lukewarm. Place the salad on the plates, top with the cauliflower, drizzle with the tahini dressing, and sprinkle with the nuts and chopped parsley.

 

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets

Nooit meer nadenken over wat je eet?

Verse maaltijden, dagelijks bezorgd aan huis.

Kies je maaltijden →