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Cauliflower salad Rezept zurück zur Rezeptübersicht

Cauliflower salad Zutaten für 4 Personen

Zubereitungszeit: 30 Minuten

Schwierigkeit: einfach


1 cauliflower
400 gcanned chickpeas
2 ELmelted coconut oil
1 red bell pepper
½ TLground coriander seeds
125 gbasmati rice
1 TLcumin
50 ghazelnuts
100 mlolive oil
juice of one lemon
2 cloves of garlic
1 TLsea salt
fresh parsley

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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