EatSmarter exclusive recipe

Cauliflower Layer Saladwith Sea Buckthorn Sauce

Cauliflower Layer Salad - Cauliflower Layer Salad - Tastes good, looks good, fills you up with few calories - what more could you want!
Cauliflower Layer Salad - Tastes good, looks good, fills you up with few calories - what more could you want!


Calories:220 kcal
Preparation:45 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories220 kcal(11%)
Protein21 g(42%)
Fat7 g(9%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe development: EAT SMARTER


For servings

½Cauliflower (about 350 grams)
3 tablespoonsSea buckthorn juice
3 tablespoonsMineral water
Cayenne pepper
liquid Sweetener (to taste)
3 teaspoonsOlive oil
4 ouncesSmoked turkey breast (in slices)
2 slicesWhole-grain wheat toast
1large Carrots (about 150 grams)
6 sprigsBasil
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Box grater, 1 Tablespoon, 1 Small bowl, 1 Whisk, 1 Teaspoon, 1 Non-stick pan, 1 Slotted spatula, 1 Pot, 1 Sieve


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1 Separate the cauliflower into florets, then rinse and drain. Cook in plenty of boiling salted water until crisp-tender, 3-4 minutes. Drain and let cool.
2 Stir together the sea buckthorn juice and mineral water in a small bowl. Season with salt and cayenne pepper and add a few drops of sweetener (or to taste). Whisk in 1 teaspoon oil until combined. 
3 Cut the sliced ​​turkey breast into thin strips. Cut each toast slice into 4 strips.
4 Heat the remaining oil in a pan and cook the sliced ​​toast over low heat until golden brown.
5 Cut the cooled cauliflower florets into thin slices.
6 Peel the carrot and grate finely on a box grater.
7 Rinse the basil, shake dry and pluck leaves. Reserve some leaves for garnish and cut the rest into strips.
8 Layer the grated carrots, cauliflower slices, basil strips and turkey  in 2 glass bowls, dividing evenly. Drizzle with the buckthorn sauce, garnish with reserved basil leaves and serve with toast points.


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