Cauliflower Couscous with Cashews and Hearty Grapefruit Yogurt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small Head cauliflower
- 80 g cashew nuts
- 2 tablespoon olive oil
- 1 pinch (s) salt
- 1 tablespoon Ras el Hanout
- 1 large grapefruit (s) sweetie822; or large orange
- 200 g yourt, 3.5% fat
- 1 pinch (s) garlic powder
- 0.5 ½ teaspoon, leveled salt
Print Recipe
Pin Recipe Instructions
- Roast the cashew nuts in the oven at 160 ° C (fan oven) for 15 minutes. In the meantime, separate the florets from the cauliflower and grind the bulgur / couscous size in the chopper.
- Roast in the pan with the olive oil over medium heat for a few minutes until the cauliflower takes on a nice light color. Do not season yet!
- The segments of the grapefruit - definitely sweetie, otherwise use oranges instead of normal grapefruit as a substitute - cleanly separate and collect the juice. Add to the yogurt with salt and a touch of garlic powder.
- Season the cauliflower with salt and Ras el Hanout and let it steep for two minutes. In the meantime, roughly chop the cashew nuts. Serve the cauliflower, sprinkle with the cashews and serve with the grapefruit yoghurt.
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