Plus d’articles

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

octobre 1st, 2015

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

 

 

Télécharger la recette
40 min.355 kcal.2 pers.

Ingrédients

  • Chou-fleur1  pièces
  • Grenade1  pièces
  • Noix de cajou20  g
  • Une botte de persil plat1  pièces
  • Courgette1  pièces
  • citron vert1  pièces

Ce qu’il est bon d’avoir dans sa cuisine

  • Sel
  • Poivre
  • Huile d'olive
  • Poudre de cumin0,5 càc
  • Sirop d'agave
  • Gousses d'ail1 pièces
  • Tahin2 càc
  • Poudre de paprika doux0.5 càc

Comment faire:

  • 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!