Cauliflower salad Recipe

Name: Cauliflower salad
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cauliflower; 400 g canned chickpeas; 2 EL melted coconut oil; 1 red bell pepper; 0.5 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

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Ingredients for 4 people

Preparation time: 30 minutes

Difficulty: easy

Ingredients

Quantity	Ingredient
1	cauliflower
400 g	canned chickpeas
2 EL	melted coconut oil
1	red bell pepper
0.5 TL	ground c or iander 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

Preparation
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.\r\n\r\nPlace 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.\r\n\r\nMix 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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