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Lisa Ramos
Cauliflower pita salad with za'atar and cheese
Salad of cauliflower, za'atar, pita bread, goat's cheese, grilled peppers, Turkish yogurt and almonds.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the cauliflower florets and cut the larger florets into quarters.
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Spread over a baking sheet covered with parchment paper. Sprinkle with the oil and sprinkle with the za'atar and possibly salt to taste.
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Halve the pita bread lengthwise and cut each half into dots. Place this on a second baking sheet covered with parchment paper.
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Sprinkle with the rest of the oil and crumble the goat cheese over it. Roast the cauliflower and the pita in the oven for about 15 minutes.
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Change the baking plates halfway. Remove from the oven and put the cauliflower in a large bowl.
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Meanwhile, pour 50 ml of liquid from the jar of grilled paprika (per 4 persons) into a bowl and mix with the yoghurt.
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Cut the chives finely and mix half by the yoghurt dressing. Season with pepper and salt.
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Cut the grilled peppers into pieces and chop the almonds coarsely. Mix the peppers through the cauliflower in the dish and drizzle with the yoghurt dressing.
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Insert the pit points in between. Sprinkle with the almonds and the rest of the chives.
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Nutrition
715Calories
Sodium0% DV1.040mg
Fat66% DV43g
Protein48% DV24g
Carbs18% DV54g
Fiber36% DV9g
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