Cauliflower salad with yoghurt

Billie Wagner
very easy
4 1
30 mins
30 mins


Servings: 4
  • 1 Head Cauliflower
  • 1 Kohlrabi with green
  • 2 red onions
  • 1 collar Parsley
  • 2 Garlic cloves
  • 1 can(s) (425 ml) Chickpeas
  • 60 ml Orange juice
  • 4 TABLESPOONS Fruit vinegar
  • 1 TABLESPOON Honey
  • 7 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Cumin
  • 100 g Greek cream yoghurt
  • 50 ml Milk


  1. 1

    Clean, wash and drain the cauliflower. Clean the kohlrabi, picking up the heart leaves, peel and cut into sticks. Peel onions and cut into strips. Wash parsley and kohlrabi leaves, shake dry, pluck leaves from the stalks and chop finely.

  2. 2

    Peel and coarsely chop the garlic. Pour chick peas into a sieve and rinse with cold water.

  3. 3

    Put orange juice, vinegar, honey and 4 tablespoons of oil into a tightly closed glass and shake vigorously. Season to taste with salt, pepper and cumin. Coarsely grate the cauliflower on the coarse side of the square grater around the stalk.

  4. 4

    Heat 1 tablespoon of oil in a large frying pan. Fry half the garlic, kohlrabi and chickpeas for about 3 minutes, turning them over. Season with salt and pepper. Take out, heat 2 tablespoons of oil in the pan and fry the cauliflower for about 3 minutes.

  5. 5

    Season with salt. Mix the prepared ingredients. Mix yoghurt and milk and spread some on the salad. Add the rest.

Nutrition Facts

350 kcal
24 g
22 g
1 g