Cauliflower salad with Micro Broccoli

That cauliflower can be more than just a boring side dish, is something we've known ever since we started making pizza crusts and veggie chicken wings out of the vegetable... Try the delicious cabbage as a salad! Prepared with walnuts, Thyme and the finest Micro Broccoli, this dish may soon be on your list of all-time favorites.

 Min. |   


  • 3/4 cauliflower
  • 2 Seedbars Micro Broccoli
  • 1/2 Seedbar Thyme
  • 30 g walnuts
  • 30 g pecorino
  • 3 tbsp olive oil
  • 1 tsp sherry vinegar
  • 1 tsp honey
  • Salt & pepper


per pack (3 Seedbars)


per pack (3 Seedbars)

Step 1

Preheat oven to 200°C. Wash cauliflower and break into smaller florets.

Step 2

Mix cauliflower florets with olive oil, salt and freshly ground pepper in a bowl.

Step 3

Place cauliflower on a baking tray lined with baking paper and bake for 15-20 minutes. Then remove from the oven and leave to cool.

Step 4

Meanwhile, mix olive oil, honey, salt and pepper for the dressing in a jar or bowl.

Step 5

Using a peeler, shave off fine strips of pecorino cheese.

Step 6

Roast walnuts in a pan without oil until golden brown.

Step 7

Harvest Micro Broccoli and Thyme. Mix with cooled cauliflower as well as dressing. Serve with toasted walnuts and shaved pecorino cheese.

Recipe provided by the cooking app KptnCook.

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