Cauliflower salad Rezept zurück zur Rezeptübersicht
Zutaten für 4 PersonenZubereitungszeit: 30 Minuten
Schwierigkeit: einfach
Zutaten
| 1 | cauliflower |
| 400 g | canned chickpeas |
| 2 EL | melted coconut oil |
| 1 | red bell pepper |
| ½ TL | ground coriander seeds |
| 125 g | basmati rice |
| 1 TL | cumin |
| 50 g | hazelnuts |
| 100 ml | olive oil |
| juice of one lemon | |
| 2 | cloves of garlic |
| 1 TL | sea salt |
| pepper | |
| fresh parsley |
Zubereitung
Thoroughly wash the rice in a sieve, place rice and two times the amount of water in a pot and bring to the boil. Simmer over low temperature until al dente. Meanwhile, preheat the oven to 180 °C top / bottom heat. Rinse the chickpeas and mix in a bowl with coconut oil, cumin, coriander, sea salt and pepper. Put the chickpea mix on a baking tray with parchment paper and bake for 15 minutes.
Place the hazelnuts on another tray, roast for 8 minutes and chop roughly after baking. Wash and cut the cauliflower. Finely dice the bell pepper, mince the garlic and sauté in a pan with 2 tablespoons olive oil and the cauliflower for a few minutes.
Mix chickpeas, basmati rice, chopped hazelnuts, cauliflower and pepper. Prepare a dressing from olive oil, lemon juice, salt and pepper and pour over the salad. Garnish with fresh parsley.
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