Oriental Cauliflower and Sweet Potato Salad “Shawarma” Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 gr head cauliflower
- 400 g sweet potato (s)
- 3 cloves garlic
- 200 g yourt, 3.5%
- 1 lemon (s), juice it
- 1 teaspoon cardamom powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika powder
- 1 teaspoon sugar
- 0.67 teaspoon cumin powder
- 0.67 teaspoons clove powder
- 0.67 teaspoon cinnamon powder
- 0.5 teaspoon ½ turmeric powder
- 0.5 teaspoon ½ cayenne pepper
- 1 ½ tablespoon oil
- salt
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel the sweet potatoes and cut into bite-sized cubes, cut the cauliflower into florets and dice the stalk. Put the sweet potatoes and stalk in boiling salted water for 10 minutes, then add the florets for another 8 minutes, then drain the water.
- Mix the spices with the lemon juice, then stir in the yogurt. Season well with salt. Roast the garlic cloves in oil.
- Mix the garlic, vegetables and sauce together and let it steep for at least 30 minutes, then season again to taste. Fold in fresh chopped parsley.
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