Summary

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

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Instructions

1. Preheat the oven to 220 ° C top / bottom heat.
2. Cut the cauliflower into florets and cook in salted water for 10 minutes. Cook the rice according to the package insert and keep warm.
3. 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.
4. 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.
5. Roast the sunflower seeds in a pan without oil and set aside.
6. 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.
7. Salt the soy yogurt.
8. 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.
9. https://www.vegan-cooking-with-thalija.de/archive/1086