glutenfrei

Cauliflower salad

This deliciously spicy cauliflower salad offers a great change of pace in low-histamine cuisine. Enjoy!

This recipe is

  • vegetarian
  • Suitable for a low-histamine diet
  • gluten-free

Preparation time

45 minutes

Ingredients for 2 servings

  • 1 cauliflower
  • 200 g Greek yogurt (1)
  • 1 clove of garlic (1)
  • 1 teaspoon each of fennel, coriander and black cumin seeds
  • 1-2 tsp ground turmeric
  • 80 g flaked almonds (1)
  • 4 sprigs each of mint and parsley
  • 1 bunch of coriander
  • 2 tablespoons acerola juice
  • 2 tbsp olive oil for cooking
  • Organic herb salt
  • Salt
Cauliflower salad

preparation

  • Toast fennel and coriander seeds in a pan without oil.
  • Stir in the turmeric and let it cool.
  • Finely grind fennel and coriander seeds with turmeric and black cumin in a mortar.
  • Preheat oven to 200°C (top/bottom heat).
  • Clean the cauliflower, wash it and cut the florets into small pieces.
  • Mix the cauliflower with the spices from the mortar, as well as salt and oil, and bake on a baking sheet in the oven for about 15-20 minutes until golden brown.
  • Remove the stems from the mint, parsley and coriander, wash them and chop them coarsely.
  • Peel the garlic (1) and press it through a garlic press.
  • Season the creamy yogurt with garlic (1) and salt and spread it on a flat plate.
  • Place the baked, cooled cauliflower in a bowl with mint, parsley and coriander.
  • Season with acerola juice and organic herb salt and spread over the yogurt.
  • Toast the almond flakes (1) in a pan without fat until golden brown and distribute them over the salad.

Our HistaFood tip

Did you know that coriander contains valuable bitter compounds, among other things? Our HistaNutri Bio MetaFit also contains coriander.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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