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Pan-fried cauliflower salad with tahini dressing, cashew nuts and pomegranate

October 1st, 2015

For Vegetarian day, we give you a delicious Cauliflour recipe. 

 

 

Download recipe
40 min.355 kcal.2 pers.

Ingredients

  • Cauliflower1  pcs
  • Pomegranate1  pcs
  • Cashew nuts20  g
  • A bunch of flat parsley1  pcs
  • Zucchini1  pcs
  • Lime1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Ground cumin0,5 tsp.
  • Agave syrup
  • Garlic cloves1 pcs
  • Tahini2 tsp.
  • Sweet paprika powder0.5 tsp.

How to do:

Pan-fried cauliflower

  • Clean cauliflower and divide into smaller florets. In a bowl, combine crushed garlic, sweet paprika powder, ground cumin, a dash of olive oil, a dash of lime juice, some agave syrup and 0.5 tsp. salt. Rub all over the cauliflower.
  • Heat a dash of olive oil in a large pan and fry the cauliflower florets for 20 min. on medium heat until tender and lightly browned. Stir occasionally.

Other ingredients

  • Wash and finely slice zucchini. Using a sharp knife, cut through the peel of the pomegranate until you have 6 or 8 sections. Cut off the top part and pull the pomegranate apart. Peel off the white membranes and crumble the seeds into a bowl. Wash, dry and chop parsley. Coarsely chop cashew nuts.

Tahini dressing

  • Squeeze the juice of half a lime into a bowl. Stir in a dash of olive oil, tahini, a dash of water and some agave syrup. Season with another pinch of ground cumin, some salt and pepper.

Pan-fried cauliflower salad with tahini dressing, cashew nuts and pomegranate

  • Add the zucchini slices to the pan and toss with cauliflower. Fry for another 3-4 min. on medium heat.
  • Add cauliflower, zucchini, pomegranate and parsley to a bowl. Stir to combine. Arrange on a large serving plate. Sprinkle with cashew nuts and drizzle with the tahini dressing.
  • Place in the middle of the table and serve yourself with no regrets!