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Turkish Cauliflower Bulgur Salad | With Nutty Tahini
(0)
35 min
Under an hour
Knuspr-Küche
Dieser orientalisch inspirierte Herbstsalat kombiniert im Ofen geröstete Blumenkohlröschen mit aromatisch gequollenem Bulgur, frischer Petersilie, Minze, knackigen Walnüssen und rubinroten Granatapfelkernen. Abgerundet wird das Gericht durch ein samtiges Zitronen-Tahin-Dressing – perfekt als sättigende vegetarische Hauptmahlzeit.
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the cauliflower, remove the stalk, and cut the florets into bite-sized pieces.
In a bowl, toss the cauliflower florets with half of the olive oil (approx. 2 tbsp), cumin, sweet paprika, a pinch of salt, and pepper. Spread out on the baking sheet and roast in the oven for approx. 20–25 minutes until golden brown and slightly crispy.
Meanwhile, place the bulgur in a heatproof bowl, pour over approx. 350 ml of boiling, lightly salted water, cover, and let steep for approx. 12–15 minutes. Then fluff with a fork and allow to cool.
Chef's tip
Preparation: The bulgur salad can easily be prepared a day in advance. Only mix in the dressing shortly before serving to keep the vegetables crisp.
Sweet and sour note: For an even more traditional Turkish flavor, drizzle a splash of pomegranate molasses (Nar Ekşisi) over the finished salad.
Ingredients
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