Name: Cauliflower salad
Cook time: 45 min
Total time: 45 min
Yield: 2 Servings
Ingredients: 1 Blumenkohl; 200 g griechischer Joghurt (1); 2 Zehe Knoblauch (1); 1 TL Fenchelsamen; 2 TL gemahlener Kurkuma; 80 g Mandelblättchen (1); 4 Stiele Minze; 4 Stiele Petersilie; 1 TL Koriandersamen; 1 TL Schwarzkümmelsamen; 1 Bund Koriander; 2 EL Acerolasaft; 2 EL Bratolivenöl; etwas Bio KräuterSalz; etwas Salz

Cook time

Roast fennel and coriander seeds in a dry pan.
Stir in turmeric and let cool
Finely grind fennel and coriander seeds with turmeric and nigella seeds in a mortar
Preheat oven to 200° C top/bottom heat
Clean, wash, and cut cauliflower into small florets.
Mix cauliflower with the spices from the mortar, salt, and oil, and bake on a baking sheet in the oven for approx. 15-20 minutes until golden brown.
Remove mint, parsley, and cilantro from stems, wash, and coarsely chop
Peel garlic (1) and press through a garlic press
Season cream yogurt with garlic (1) and salt and spread on a flat plate
Place baked, cooled cauliflower with mint, parsley, and cilantro in a bowl
Season the mixture with acerola juice and organic herbal salt and spread over the yogurt
Roast almond slivers (1) in a dry pan until golden brown and sprinkle over the salad.

Note

We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.

Cauliflower salad

Cook time

Note

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