Cauliflower roasted in the oven is one of the most delicious things there is. You can snack on it just like that, directly from the mold, and you can make a rich, nutritious and satisfying salad from it.
Chef Yogev Yaros adds to the roasted cauliflower florets mash beans seasoned with pickled lemon, parsley and chopped mint and creates a refreshing and delicious salad which he serves over tzisiki with lamb's lettuce and yogurt. It's a balanced dish that's all indulgent health and perfect for the hot weather that's not going anywhere. You can serve it as a salad, as a side dish and you can prepare it for brunch alongside fresh za'atar pita bread or quick pan pita bread.
Roasted cauliflower and mash bean salad
Recipe by: Yogev Yaros
30 minutes work, 90 minutes total, easy to prepare, 5 diners.
Ingredients for the recipe
1 cup mash beans - soaked overnight in water and filtered
1 medium sized cauliflower
2 teaspoons finely chopped pickled lemon or pickled lemon puree
1 finely chopped parsley
1 bunch finely chopped mint (without stems)
2 cucumbers
2 cups of labneh (sheep is recommended)
4 tablespoons of yogurt
2 crushed garlic cloves
5 tablespoons olive oil
Salt
Preparation
How do you make a roasted cauliflower and mash bean salad?
1. Cook the mash beans: Place the beans in a deep pot, add water up to a height of 4 cm above the beans, bring to a gentle boil and cook until the beans begin to soften and drain (about 20 minutes). Please note: the mash beans cook quickly and it is important to stop cooking when Soft, but still a bit bitey and not cracking.
2. Roast the cauliflower: Separate the cauliflower into beautiful florets, mix with olive oil and salt, arrange on a baking tray and roast in an oven preheated to 200 degrees, for about 10 minutes, until the cauliflower begins to brown.
3. Prepare tzatziki: Coarsely grate the cucumbers and squeeze well (it is recommended to put in a diaper and squeeze with your hands). Mix together the labneh, yogurt, garlic and squeezed cucumbers together with a heaping spoonful of chopped parsley and a spoonful of chopped mint, add salt and at the end gently mix in another spoonful of olive oil. Cool well in the refrigerator.
4. Prepare the mash salad: Mix together the beans, the pickled lemon, 2 tablespoons of olive oil, the rest of the chopped parsley and mint leaves, salt and mix well.
5. Serving: Spread the tzatziki on a serving plate and pile the fish salad on it, arrange the cauliflower florets around it and drizzle a little olive oil on top. Can also be served on individual plates.