Cauliflower salad

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 large head cauliflower (about 1,5 kg)
  • 50 g Almond kernels
  • 3 TABLESPOONS Oil
  • 2 TABLESPOONS Sesame Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g roasted paprika from the glass
  • 1 TABLESPOON crushed almonds
  • 1 TEASPOON Sugar
  • 4-6 Tbsp Vinegar
  • 7-10 Tbsp Parsley strips and black sesame

Directions

  1. 1

    Clean the cauliflower, wash it and cut it into florets. Cut the florets in half. Halve almonds. Heat the oil. Fry the cauliflower for about 5 minutes. Add almonds and sesame oil, fry for another 2 minutes.

  2. 2

    Season with salt and pepper. Deglaze with 250 ml water, boil down for 3-5 minutes. For the marinade, drain the peppers and puree. Stir in ground almonds. Season to taste with salt, pepper, sugar and vinegar.

  3. 3

    Mix cabbage florets and marinade. Serve sprinkled with parsley strips and sesame seeds. Serve with flat bread rolls.

Nutrition Facts

KCAL
200 kcal
CARBS
8 g
FATS
14 g
PROTEINS
9 g