Baked cauliflower salad with health upgrade

Name: Baked cauliflower salad with health upgrade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 TEASPOON Fennel, coriander and black cumin seeds; 1/2 TEASPOON black peppercorns; 1-2 TEASPOONS ground turmeric; 7-10 Tbsp salt, pepper; 1.3 kg Cauliflower; 2 TABLESPOONS Olive oil; 80 g flaked almonds; 50 g puffed quinoa (organic food store); 1 collar Coriander; 4 Stem/s Mint, parsley and dill; 1 Garlic clove; 200 g Greek cream yoghurt; 1/2 Organic Lime

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

The spices make this salad a real treat for the palate. By the way, you can safely do without carbohydrate-rich side dishes, the cauliflower is wonderfully filling.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 TEASPOON Fennel, coriander and black cumin seeds
1/2 TEASPOON black peppercorns
1-2 TEASPOONS ground turmeric
7-10 Tbsp salt, pepper
1.3 kg Cauliflower
2 TABLESPOONS Olive oil
80 g flaked almonds
50 g puffed quinoa (organic food store)
1 collar Coriander
4 Stem/s Mint, parsley and dill
1 Garlic clove
200 g Greek cream yoghurt
1/2 Organic Lime

Directions

1
For the spice mixture, roast all the spices except for black cumin seed in a pan without fat until they smell fragrant (30-40 seconds). Stir in turmeric briefly. Leave to cool.
2
Preheat oven (electric cooker: 230 °C/circulating air: 210 °C/gas: see manufacturer). Clean and wash the cauliflower and divide it into small florets. Crush roasted spices in a mortar. Mix with cauliflower and oil in a bowl. Season with salt. Place on a baking tray and bake in a hot oven for 15-20 minutes. Let the cauliflower cool down a little.
3
Meanwhile, roast the almonds in a pan without fat until golden brown, take them out. Roast the quinoa in the pan and take it out. Wash the herbs, shake dry and pluck off the leaves or flags and chop them coarsely.
4
For the yoghurt dressing, peel and finely chop the garlic. Mix with yoghurt, lime zest and juice. Season with salt and pepper. Arrange cauliflower with yoghurt dressing on plates. Sprinkle with almonds, quinoa, herbs and black cumin.