Spiced Roasted Cauliflower Salad

Informations supplémentaires

30 min. | 456 kcal | easy | Family, Low gluten, Vegetarian | Printable version

1. Setup Cut the cauliflower into medium sized pieces. Cut the apple into cubes. Mince the mint. Grate the garlic. Drain and rinse the lentils.

2. Cook the cauliflower Heat a generous drizzle of oil in a pan over medium high heat. Cook the cauliflower and 3/4 of the spices for 6-8 minutes until browned. Add salt and pepper.

3. Make the sauce In a bowl, mix the rest of the spices with the tahini, sour cream, honey, garlic, a pinch of salt and 1/4 ^2P | 1/3 ^3P cup of water. Add more or less water to taste if you want a thicker or a thinner sauce.

4. Toast the coconut Heat a skillet over medium-high heat. Toast the coconut flakes 3-4 minutes until golden brown. Remove from the pan.

5. Plate your dish Mix the lentils with all the ingredients and the sauce. Adjust salt and pepper to taste. Otherwise, leave everything on the table and let everyone help themselves. Bon appétit!

1unitCauliflower

1unitGreen Lentils

1unitCortland Apple(s)

40gBaby Spinach

1unitFresh Mint

30gCoconut Flakes

30mlTahini Sauce

1unitHoney

2unitSour Cream

1unitGarlic Clove(s)

20mlSpice Mix(smoked paprika,curry powder,onion powder)

What you need pans, bowls, whisk

456 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 56g

19%

fat 21g

32%

cholesterol 5mg

fiber 16g

64%

protein 20g

saturated 11g

55%

sodium 121mg

sugar 18g

trans 0g