Cauliflower salad with falafel

Name: Cauliflower salad with falafel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Heads (approximately 750 g each) Cauliflower; 8 TABLESPOONS Oil; 75 g Hazelnut kernels; 1 Pomegranate; 1 red onion; 1 Garlic clove; 250 g clarified butter; 2 can(s) (425 ml each) Chickpeas; 3/4 collar Parsley; 1/2 bunch Coriander; 2 Egg yolk (size M); 8 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Cumin; 1 TABLESPOON Tahini (sesame paste); 2 TABLESPOONS White wine vinegar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Heads (approximately 750 g each) Cauliflower
8 TABLESPOONS Oil
75 g Hazelnut kernels
1 Pomegranate
1 red onion
1 Garlic clove
250 g clarified butter
2 can(s) (425 ml each) Chickpeas
3/4 collar Parsley
1/2 bunch Coriander
2 Egg yolk (size M)
8 TABLESPOONS Breadcrumbs
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Cumin
1 TABLESPOON Tahini (sesame paste)
2 TABLESPOONS White wine vinegar

Directions

1
Clean and wash the cauliflower and divide it into florets. Mix with 4 tablespoons of oil, spread on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 25 minutes.
2
Take out and let it cool down.
3
Roast the hazelnuts in a pan without fat, take them out and let them cool down. Coarsely chop the hazelnuts. Halve pomegranate and knock out kernels.
4
Meanwhile peel onion and garlic, dice finely. Heat 1 tsp. clarified butter in a frying pan. Sauté onion and garlic for 2-3 minutes, remove and let cool. Pour chick peas into a sieve, rinse cold and drain.
5
Wash parsley and coriander, shake dry and chop coarsely. Puree the chickpeas, onion, garlic, approx. 2/3 of the parsley, coriander and egg yolks with the chopping stick. Add 5 tablespoons breadcrumbs and flour, season with salt, pepper and cumin.
6
With moistened hands form from it approx. 16 balls. Turn the balls in remaining breadcrumbs.
7
Heat the rest of the clarified butter in a large pan (no hotter than 170 °C. To test, dip a wooden spoon into the fat. If bubbles appear on the spoon, it is hot enough).
8
Bake the balls in it in 2 portions one after the other for 4-5 minutes until golden brown, take them out and let them drip off on kitchen paper.
9
Mix tahini and vinegar, fold in 4 tablespoons of oil, season with salt and pepper. Mix cauliflower, pomegranate seeds, nuts and remaining parsley. Arrange in a bowl and spread the falafel on top.