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🍽️ Cauliflower Pea Salad

147 kcal · 30 min · 4 servings

Ingredients

• 600 g cauliflower florets
• salt
• 2 red onions
• 1 red chili pepper
• 15 g ginger
• 1 clove garlic
• 3 tbsp olive oil
• 1 tsp curry powder
• 150 g frozen peas
• 1 splash lemon juice
• pepper
• 2 tbsp white wine vinegar
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Cut the cauliflower into small florets.
2. 2. Boil the florets in salted water for 6 to 8 minutes until they are still slightly firm.
3. 3. Drain the vegetables, but keep some of the cooking water in a container.
4. 4. Rinse the florets under cold water and let them drain well.
5. 5. Peel the onions and cut them into wedges.
6. 6. Wash the chili pepper.
7. 7. Cut the chili in half lengthwise.
8. 8. Remove the seeds from the chili.
9. 9. Chop the chili finely.
10. 10. Peel the ginger and garlic.
11. 11. Chop the ginger and garlic finely.
12. 12. Heat 1 tablespoon of oil in a pan.
13. 13. Sauté the ginger, onions, garlic, and chili for 1 to 2 minutes until they are soft and translucent.
14. 14. Add the curry powder.
15. 15. Deglaze the pan with a little of the reserved cooking water.
16. 16. Add the peas.
17. 17. Bring the mixture to a boil.
18. 18. Remove the pan from the heat.
19. 19. Let the mixture cool down until it is only lukewarm.
20. 20. Season the mixture with salt, lemon juice, and pepper.
21. 21. Add the remaining oil and vinegar.
22. 22. Mix everything well with the cauliflower.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Chop the parsley.
26. 26. Sprinkle the parsley over the salad.

Nutrition per serving

• kcal: 147
• Protein: 7 g · Fett/Fat: 8 g · Carbs: 11 g