Marinated Cauliflower with Yogurt Dip
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 223 kcal | (11 %) | ||
| Protein | 9.1 g | (9 %) | ||
| Fat | 13.2 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cauliflower
- 1 medium-sized Cauliflower
- salt
- 1 thumb-sized pieces ginger
- 2-3 chili peppers
- 50 milliliters White vinegar
- 150 milliliters Instant vegetable broth
- 2 Tbsps sugar
- 1 Tbsp Mustard seed
- 1/2 tsp fennel seeds and ever peppercorns
- For the dip
- 1 bunch Chives
- cilantro
- 1 Cress bowl
- 500 grams Yogurt (0.1% fat)
- Salt freshly ground pepper
Preparation steps
1.
For the cauliflower: Rinse cauliflower, divide into florets and cook in salted boiling water, about 5 minutes. Drain, rinse with cold water and let drain again.
2.
Peel and finely chop ginger. Halve chiles lengthwise, remove seeds and ribs and finely chop. Rinse lime and cut into pieces. In a pot, bring vinegar, broth, sugar, 3-4 teaspoons salt and spices to a boil. In a bowl, combine cauliflower florets with chiles, ginger and lime. Pour hot marinade over vegetables and marinate 4-6 hours.
3.
For the dip: Rinse herbs, shake dry and finely chop. Cut cress. Season yogurt with salt and pepper and mix with herbs and cress. Serve marinated cauliflower with dip.
