Cauliflower and Cherries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g cauliflower
- 120 g basmati rice
- 5 tablespoon olive oil
- 2 teaspoon zatar
- 100 g cherry (s)
- 1 lemon (s), pickled
- 1 lemon (s), fresh
- 1 teaspoon lavender honey
- 2 teaspoons sunflower seeds
- 15 g mint, fresh
- 15 g dill, fresher
- 4 tablespoon coconut yogurt (yogurt alternative)
- 1 teaspoon sea salt as required
- 1 teaspoon pepper, white from Sri Lanka, ground in a mortar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat.
- Cut the cauliflower into florets and cook in salted water for 10 minutes. Cook the rice according to the package insert and keep warm.
- Put the pre-cooked cauliflower in a baking dish. Mix 2 tablespoons of olive oil, a pinch of sea salt, white pepper and the zatar well and drizzle over the cauliflower. Roast the cauliflower in the oven for about 30 minutes.
- Roughly chop the cherries and do the same with the pickled lemon. Put both in a bowl. Squeeze in the juice of half a fresh lemon, mix the lavender honey and 3 tablespoons of olive oil well and mix with the cherry mixture.
- Roast the sunflower seeds in a pan without oil and set aside.
- Drizzle the juice of the second half of the lemon over the rice and season with salt and pepper. Wash the herbs, chop them finely and mix with the rice.
- Salt the soy yogurt.
- Arrange the rice on the plates. Arrange the cauliflower on top. Spread the soy yoghurt and cherries on top and sprinkle with the sunflower seeds.
- https://www.vegan-cooking-with-thalija.de/archive/1086
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