Dieses Rezept für würzigen Blumenkohlsalat ist zu Hause beliebt als leichtes Abendessen oder als Beilage zum Mittagessen mit Freunden und Familie.
Rated 3.6 stars by 40 users, click here to rate this recipe.
Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
40 minutes
This spiced cauliflower salad recipe is a favourite at home for a light dinner or as a side for a friends and family lunch.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 red onion, sliced 1 cm (0.4 inches) thick
- 2 tbsp (30 ml) olive oil
- salt and pepper, to taste
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tin chickpeas, drained and rinsed
- 1 tsp sumac
- 100g (3.5 oz) hazelnuts
- 300g (10.6 oz) baby spinach
- 1 tbsp (15 ml) balsamic vinegar
Directions
Preheat the oven to 220°C (430°F).
- Place the cauliflower and onion on a roasting tray, drizzle with oil, and season with salt, pepper, cumin, and coriander.
- Roast in the oven for 25-30 minutes or until golden brown and just cooked.
- While that is roasting, add the chickpeas and hazelnuts to a bowl, drizzle with oil, then season with salt, pepper, and sumac.
- Place them into the tray in the oven with the cauliflower for the last 10 minutes.
In a large bowl, add the spinach and the contents from the oven while they're still hot, dress with balsamic vinegar and toss. The heat from the cauliflower will wilt the spinach a little (note: if you’re not planning to eat the salad right away, let the tray from the oven cool completely before you mix it with the spinach). Enjoy!
