Cauliflower salad with amba and tahini

lunch · ⏱ 70 min · 2 portions · 52.0 g carbs / portion · vegetarian · allergens: gluten

v5 · rb0e705f985 20260727Z1751 134 ml olive oil 400 g mango pulp 37 ml lemon juice fine sea salt to taste salt to taste 🍳 cook amba spices in oil until fragrant and frothing 🍳 ⏱ 5 min whisk in mango pulp and emulsify then cook gently ⏳ cool amba sauce 🌀 whisk tahini with garlic, lemon juice, salt, and cold water until smooth 🔥 set oven to 230°C fan 🌀 toss cauliflower with olive oil, cumin, and salt 🔥 ⏱ 20 min roast cauliflower turning halfway then cool 🌀 combine cooled cauliflower with chickpeas, couscous, red onion, parsley, lemon juice, olive oil, and cumin, plus salt (1/4 tsp) and black pepper 🍽 assemble salad then drizzle over tahini and amba and sprinkle parsley Cauliflower Salad 🎉 1 tsp amchur 1 tsp mustard powder 1 piece black lime 1 tsp turmeric 3 tsp fenugreek 75 g tahini 1 piece garlic clove 60 ml cold water 650 g cauliflower 3 tsp cumin 250 g chickpeas 100 g couscous 75 g red onion 25 g parsley black pepper to taste 75 ml tahini, garlic clove, cold water 7 ml cauliflower, cumin 59 ml 30 ml lemon juice salt
http://flowcooking.food/en-us/recipe/415/cauliflower-salad-with-amba-and-tahini/