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Herbed cauliflower salad

August 10th, 2016

We love to create seasonal recipes. This is why we share this wonderfully fresh cauliflower salad recipe with you. 

Cauliflower is rich in vitamin c and minerals. Also, cauliflower is a great source for choline, which is important for the health of you cns and for pregnant women, too. 

Cauliflower season is from May to November and, you can guess, we're in super high season. The following recipe has a fresh lime taste and a sweet mango dressing. 

Grab your forks, it's cauliflower time :) 

You can find this recipe in the Low Carb, Vegan and Vegetarian Boxes in week 34 (deliveries 24./26.08.2016)

Download recipe
35 min.217 kcal.4 pers.


  • Cauliflower2  pcs
  • A tray of cress-broccoli-sprouts1  pcs
  • Shallots1  pcs
  • Lime1  pcs
  • A jar of chickpeas1  pcs
  • Flat parsley40  g
  • Dried physalis20  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Tahini1 tbsp.
  • Sweet paprika powder

How to do:


  • Clean the cauliflower and divide it into florets. Discard the stem and the leaves. Meanwhile, bring a generous amount of water in a large pot to a boil. Add the cauliflower florets and cook them for 3-5 min. to your liking. Drain them into a colander and briefly rinse them under cold water.
  • For the dressing, add peeled shallot, dried physalis, tahini, the juice of half a lime and a dash of olive oil to your food processor and pulse until smooth. Fold in some water until you achieve the preferred consistency. Season to taste with salt, pepper and a pinch of sweet paprika powder.
  • Drain and rinse the chickpeas. Heat some olive oil in a pan and fry the chickpeas over medium/high heat until well coloured. Season with a pinch of salt, pepper and sweet paprika powder.
  • Wash, dry and chop flat the parsley. Grate some lime peel. In a large bowl, combine the cauliflower, the parsley, the lime peel, 1-2 tbsp. olive oil and another dash of lime juice. Season with a pinch of salt. Fold in the roasted chickpeas before serving.


  • Arrange the herbed cauliflower salad on plates, drizzle with physalis dressing and top with broccoli sprouts. Serve with some freshly ground black pepper.