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487g CO2 (-70%1)
This climate friendly version of the Ottolenghi recipe combines raw and roasted cauliflower in unexpected ways. Be sure to keep the leaves, as they taste delicious when roasted in the oven. The numerous herbs and the pomegranate seeds not only make this meal light and fresh, but also give it an oriental taste. This cauliflower salad is best enjoyed from spring to autumn, when the vegetables are in season. During winter, the salad can also be enjoyed without hesitation, as the carbon footprint is only slightly higher.
|2 (ca. 150g)||onions|
|1 (ca. 350g)||pomegranate|
|2tbsp (3cl)||rape seed oil|
|1tbsp (1.5cl)||olive oil|
Percent Daily Value (DV)
1. Preheat the oven to 200°C.
2. Grate about a third of the cauliflower and put aside in a bowl.
3. Chop the rest of the cauliflower into 2-3cm big pieces, slice the onions into rings and give both into a second bowl. Add cauliflower leaves, oil and salt. Mix everything well and place evenly on a lined baking dish. Roast in the oven for about 20 min until the cauliflower is soft and golden brown.
4. While the cauliflower is in the oven, roughly chop the hazelnuts and roast them in a pan (no oil) on medium heat until brown and fragrant. Chop all of the fresh herbs and separate the seeds from the pomegranate. Mix the nuts, herbs and pomegranate seeds with the raw cauliflower in the first bowl.
5. When done, add the roasted vegetables as well as the olive oil to the salad and mix well. Season with cumin, salt and pepper. Serve with bread.