Mini cauliflower heads baked with teriyaki sauce and Lebanese tomato salad

Ingredients for 4 servings:

• 4 heads of cauliflower (mini cauliflower)
• 6 tbsp teriyaki sauce
• 4 tbsp olive oil
• 1 tbsp honey
• 1 tbsp sumac
• salt and pepper
• 2 large tomatoes, pitted, diced
• 2 onions, red, chopped
• 1 bunch flat-leaf parsley, one chopped
• 1 bunch coriander, finely chopped
• 1 lemon(s), juice
• 2 tbsp olive oil
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian starter

Wash the cauliflower heads and peel off the leaves. Blanch the vegetables in boiling water for 10 minutes, drain, and let dry. Preheat the oven to 200 degrees Celsius. Mix the teriyaki sauce with olive oil, honey, and sumac, season with pepper, and brush the entire surface of the cauliflower heads with this sauce. Place the vegetables on a baking sheet and bake in the oven for 20-30 minutes. Meanwhile, prepare the salad. Quarter the tomatoes, remove the cores, and cut the flesh into small cubes. Mix the cubes with the chopped parsley, cilantro, and onions. Season everything with lemon juice, olive oil, and salt. Carefully remove the cauliflower heads from the oven and serve while still hot with the salad.