Cauliflower salad with curry

Beginner

45

minutes

For

4

servings

Recipe by:

Marie

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family is originally from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be made vegan with a little experimentation!

Main ingredients

  • 1 cauliflower
  • 1 large tin of chickpeas (450g drained weight)
  • 1 pomegranate
  • 1 cucumber
  • 80 g roasted pistachio kernels
  • 1 tbsp. oregano
  • ½ tbsp. paprika powder (rose hot)
  • ½ tsp salt
  • 3 tbsp. olive oil
  • 160 g planted.curry
  • 1 tbsp. rapeseed oil

Tahini dressing

Ingredients

  • 2 tbsp. tahini
  • 1 tbsp. soy sauce
  • 1 tbsp. water
  • 1 tbsp. lemon juice
  • 1 tbsp. agave syrup

Ingredients

Preparation

  1. Wash the cauliflower, dry well and cut into bite-sized florets. Drain and wash the chickpeas and put them in a large bowl with the cauliflower. Add the oregano, paprika, salt and olive oil and stir well. Spread out on a baking tray and roast for 30 minutes at 180 degrees.
  2. Peel the pomegranate and remove the individual seeds. Cut the cucumber into slices.
  3. For the dressing, mix all the ingredients together until you have a thick consistency. If necessary (if the tahini contains too little oil) add a little water.
  4. Heat the rapeseed oil in a small pan, add the planted.curry and fry for a few minutes until golden brown.
  5. Place the cauliflower and chickpeas in a large serving bowl and fold in the cucumber. Then spread the planted.curry on top, pour the dressing over it and decorate with the pomegranate seeds and pistachio kernels.

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