Roasted Tahini, Harissa and Honey Cauliflower

Informations supplémentaires

35 min. | 507 kcal | easy | Vegetarian | Printable version

1. Cook the fregola Bring a large pot of salted water to a boil. Pour in the fregola and cook for 12-15 minutes until al dente. Drain then toss with a drizzle of oil, salt and pepper.

2. Setup Cut the cauliflower into small pieces. Chop the parsley. Grate or cut the carrot into fine juliennes.

3. Cook the cauliflower Heat a drizzle of oil in a skillet over medium high heat. Cook the cauliflower 8-14 minutes until browned and tender. Add salt and pepper.

4. Add the sauce Mix the tahini with the harissa (to taste, spicy!), honey, 2 ^2P | 3 ^3P tbsp. of oil and a little lemon juice. Add the sauce and parsley to the pan when step 3 is complete. Cook for about 1-2 minutes.

5. Make the salad Mix the fregola with the arugula, carrots, almonds, lemon juice to taste, a drizzle of oil, salt and pepper. You can also make the salad without the fregola and serve it seperately.

6. Plate your dish Serve the cauliflower with the salad and the fregola. Bon appétit!

1unitCauliflower

180mlFregola Pasta

30mlTahini Sauce

2unitHoney

5mlHarissa

1unitFresh Italian Parsley

0.5unitLemon

15gSlivered Almonds

40gArugula

1unitCarrot(s)

What you need pan, bowls, pot, strainer

507 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 72g

24%

fat 21g

32%

cholesterol 0mg

fiber 10g

40%

protein 16g

saturated 3g

15%

sodium 119mg

sugar 28g

trans 0g