Roasted cauliflower salad with coriander and cucumber sauce

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• gluten
• soja

Method

Follow the steps from top to bottom while you cook.

1. 1

   Thaw the soybeans.

2. 2

   Set the oven to 225°C and insert a baking sheet.

3. 3

   Split, core and cut the pepper into rough pieces.

4. 4

   Trim the green onions and cut into pieces.

5. 5

   Mix paprika, onion and cauliflower with the olive oil on the hot plate.

6. 6

   Season with salt and pepper and roast in the middle of the oven first for 10 minutes.

7. 7

   Press over the garlic and mix around, sprinkle over the sunflower seeds and soybeans and roast for another 5 minutes.

8. 8

   Cook the semolina according to the instructions on the package.

9. 9

   Chop the coriander and grate the cucumber roughly on a grater.

10. 10

    Mix coriander and cucumber with sour cream.

11. 11

    Season with lime juice (the rest of the lime can be cut into pieces for serving), salt and pepper.

12. 12

    Serve the roasted vegetables with the grits and the cucumber sauce.

Serving profile

Tags

• everyday
• food
• lunch