Golden Roasted Cauliflower Salad by @le.renard.et.les.raisins

45 min

4 servings

🥦

1

Cauliflower

🫙

1 tsp

Ground coriander

🫙

1 tsp

Turmeric

🌾

200 g

Bulgur

🫘

250 g

Chickpeas

🌿

0.5 bunch

Mint

🌿

0.5 bunch

Flat-leaf parsley

🍋

0.5

Lemon juice

🫙

0.5 tsp

Cumin

🌶️

0.5 tsp

Paprika

🧄

1 tsp

Garlic powder

🧂

Salt

⚫

Pepper

🫒

2 tbsp

Olive oil

🍇

50 g

Raisins

🌰

Almonds

  1. Wash
    • Cauliflower

    Wash and cut the cauliflower into florets.

  2. Preheat

    Preheat the oven to 190°C.

  3. Mix
    • Cauliflower
    • Olive oil
    • Salt

    In a bowl, mix the cauliflower with a drizzle of olive oil, 1/2 tsp salt, the turmeric and the ground coriander.

  4. Place
    • Cauliflower

    Place the cauliflower on a baking tray lined with parchment paper and bake for 20-25 minutes.

  5. Cook
    • Bulgur

    Meanwhile, cook the bulgur according to the package instructions.

  6. Mix
    • Olive oil
    • Lemon juice
    • Salt

    Make the vinaigrette by mixing 2 tbsp olive oil with the lemon juice, 1/2 tsp salt, the cumin, the paprika, the garlic powder and a few turns of pepper.

  7. Combine
    • Bulgur
    • Cauliflower
    • Chickpeas

    In a dish, combine the cooked and drained grain, the cooked cauliflower, the rinsed and drained chickpeas, the chopped fresh herbs, the vinaigrette, and if desired the raisins and crushed almonds.

  8. Serve

    Serve immediately or chill before serving.

Golden Roasted Cauliflower Salad by @le.renard.et.les.raisins

45 min

4 servings

🥦

1

Cauliflower

🫙

1 tsp

Ground coriander

🫙

1 tsp

Turmeric

🌾

200 g

Bulgur

🫘

250 g

Chickpeas

🌿

0.5 bunch

Mint

🌿

0.5 bunch

Flat-leaf parsley

🍋

0.5

Lemon juice

🫙

0.5 tsp

Cumin

🌶️

0.5 tsp

Paprika

🧄

1 tsp

Garlic powder

🧂

Salt

⚫

Pepper

🫒

2 tbsp

Olive oil

🍇

50 g

Raisins

🌰

Almonds

Preparation Steps

  1. Step 1/8

    Wash and cut the cauliflower into florets.

    🥦Cauliflower
    🔪knife
    🪵cutting board

  2. Step 2/8

    Preheat the oven to 190°C.

  3. Step 3/8

    In a bowl, mix the cauliflower with a drizzle of olive oil, 1/2 tsp salt, the turmeric and the ground coriander.

    🥦Cauliflower
    🫒Olive oil
    🧂Salt
    🫙Turmeric
    🫙Ground coriander
    🥣mixing bowl

  4. Step 4/8

    Place the cauliflower on a baking tray lined with parchment paper and bake for 20-25 minutes.

    🥦Cauliflower
    🍳baking tray
    📜parchment paper

  5. Step 5/8

    Meanwhile, cook the bulgur according to the package instructions.

    🌾Bulgur

  6. Step 6/8

    Make the vinaigrette by mixing 2 tbsp olive oil with the lemon juice, 1/2 tsp salt, the cumin, the paprika, the garlic powder and a few turns of pepper.

    🫒Olive oil
    🍋Lemon juice
    🧂Salt
    🫙Cumin
    🌶️Paprika
    🧄Garlic powder
    ⚫Pepper
    🥣small bowl
    🥄whisk

  7. Step 7/8

    In a dish, combine the cooked and drained grain, the cooked cauliflower, the rinsed and drained chickpeas, the chopped fresh herbs, the vinaigrette, and if desired the raisins and crushed almonds.

    🌾Bulgur
    🥦Cauliflower
    🫘Chickpeas
    🌿Mint
    🌿Flat-leaf parsley
    🍇Raisins
    🌰Almonds
    🥣mixing bowl

  8. Step 8/8

    Serve immediately or chill before serving.

Composition

Ingredients

Types

Vegetables, Spices, Grains, Legumes, Herbs, Fruit, Condiments, Oils, Dried Fruit, Nuts

Ingredients

Cauliflower, Ground coriander, Turmeric, Bulgur, Chickpeas, Mint, Flat-leaf parsley, Lemon juice, Cumin, Paprika, Garlic powder, Salt, Pepper, Olive oil, Raisins, Almonds

Notes

Cauliflower (one whole head), Bulgur (or another grain of choice), Chickpeas (canned, between 200g and 300g drained net weight), Lemon juice (juice of half a lemon), Paprika (smoked or sweet), Salt (to taste), Pepper (to taste, a few turns of the mill), Olive oil (for the vinaigrette, a drizzle also used on the cauliflower with no amount given), Raisins (optional, or dried apricot or dates), Almonds (optional, or hazelnuts, crushed)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Halal, soy-free

Calories

380 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 55g, Fat: 12g, Fiber: 11g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 650mg, Iron: 3mg, Magnesium: 75mg, Calcium: 80mg

Vitamins

Vitamin C: 75mg, Vitamin K: 45mcg, Folate: 110mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal, Meal Prep, Ramadan iftar

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Chunky, Crunchy

Flavors

Zesty, Earthy, Smoky, Tangy, Spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (in an airtight container,best enjoyed cold or at room temperature)