Baked Cauliflower Salad
Baked Cauliflower Salad - Fine vegetable cuisine with lots of flavor
Healthy, because
Even smarter
Nutritional values
Vitamin C from Cauliflower has a cell-protecting and immune-strengthening effect. Since it has a finer cell structure than the other types of cabbage, it is rightly considered particularly easy to digest.
Baked cauliflower salad can be wonderfully adapted to your own taste: For example, you can easily replace the herbs with basil and parsley, and for a fruity-sweet note, you can mix in a handful of pomegranate seeds after baking. Coarsely chopped walnuts or almonds also look good in the baked cauliflower salad.
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 77.6 μg | (129 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,009 mg | (25 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 28 ozs Cauliflower
- 8 ozs chickpeas (drained weight; can)
- 1 tsp sweet ground paprika
- 1 tsp sharp ground paprika
- salt
- peppers
- 4 Tbsps olive oil
- 1 Avocado
- 1 stalk mint
- 1 stalk Dill
- 5 ozs Greek yogurt
- 2 Tbsps lemon juice
- 1 bunch Radish
Preparation steps
Clean cauliflower, wash and divide into florets. Drain and rinse the chickpeas. Mix cauliflower and chickpeas with both types of paprika powder, salt, pepper, and 2 Tbsp. oil. Spread on a baking tray covered with baking paper. Bake in a preheated oven at 200 °C /400 °F for approx. 20 minutes.
Meanwhile, halve the avocado, remove the pit, lift the flesh out of the skin and cut into cubes. Wash herbs, shake dry and pluck off leaves and tops, put some mint aside for decoration. Puree the rest with dill, yogurt, lemon juice and remaining oil to a dressing, mixing only briefly. Clean radishes, wash and cut into wedges.
Remove cauliflower and chickpeas from oven and let cool for 5 minutes. Then plate with avocado and radishes, drizzle roasted cauliflower salad with dressing, garnish with mint set aside and serve.
