Cauliflower salad with chickpeas

Ingredients for 4 servings:

• 1 cauliflower
• 1 lemon(s), untreated
• Salt and cayenne pepper
• 4 spring onions
• 2 garlic cloves
• 8 tbsp lime juice
• 2 tsp lime(s), grated zest (untreated)
• 2 tsp ginger, grated
• 300 g chickpeas, cooked from the can
• 1 bunch of coriander leaves
• olive oil
• Curry powder (garam masala)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Accompanied by a fruity viaigrette, cauliflower becomes much more interesting

Clean the cauliflower and divide it into florets. Cut the lemon into pieces. Bring plenty of salted water with lemon segments to a boil and cook the cauliflower florets for about 8 minutes. Strain and rinse. Clean, wash, and finely slice the spring onions. Finely dice the garlic. Mix with the lime juice and zest, the ginger, and about 6 tablespoons of olive oil to make a vinaigrette. Season generously with salt and cayenne pepper. Stir in the spring onion rings. Drain the chickpeas in a sieve and let it drain. Wash the cilantro and shake dry, pluck the leaves from the stems, and chop. Toss the cauliflower, chickpeas, and half of the cilantro with the vinaigrette and let the salad marinate for 15 minutes. Sprinkle the cauliflower salad with the remaining cilantro and serve sprinkled with garam masala, if desired.