200°C · 15-25 minAllergens
Lactose
Sesamzaad
SulfietBaharat Cauliflower with Pomegranate
This vegetarian dish is super healthy! As you can see, I'm quite enthusiastic ;) I first coat the cauliflower florets with a mixture of baharat spices and harissa, then roast them to a golden brown in the oven. The quinoa salad, packed with fresh herbs and roasted spices, finely chopped carrot, beetroot, and charred aubergine, is seasoned with fresh feta and pomegranate seeds. On the side, you'll get a velvety tahini sauce for dipping the cauliflower... mmm!
Cauliflower, aubergine, beetroot, carrot, white onion, garlic, lemon juice, fresh pomegranate seeds, fresh ginger, coriander and mint, baharat spices (cumin seeds, coriander seeds, cloves, nutmeg, cardamom, allspice, cinnamon, spearmint, oregano), chilli powder, harissa (contains tomato, red pepper), turmeric, pumpkin seeds, sheep and goat milk feta, yoghurt, white quinoa, tahini (sesame paste), extra virgin olive oil, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, sesamzaad, sulfiet.
Microwave
Remove the dressing container from the tray. Heat the cauliflower and quinoa salad loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). The dish is best enjoyed warm. Serve with the tahini dressing (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the dressing container from the tray. Heat the cauliflower and quinoa salad covered with aluminium foil or an ovenproof dish for 15 minutes (1 person) to 20-25 minutes (2 or more persons). The dish is best enjoyed warm. Serve with the tahini dressing (cold). Disposable containers cannot go in the oven, transfer to an oven dish.