A warm-cool salad of charred cauliflower, cumin, lemon, and olive oil, with a North African feel and plenty of roasted depth.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Break the cauliflower into florets and toss it with the oil and cumin.
Roast at 220C for 25 minutes.
Mix with the lemon juice and serve.
Ilıyan karnabaharı yoğurtlu sosla tabağa alın, sıcak kalırsa sos gevşer.
Nar ekşisi, maydanoz ve kavrulmuş susamla servis edin.
Karnabaharı tek kat dizin, parçalar üst üste gelirse kızarmak yerine buharda yumuşar.
Tahinli sosu tabağın altına yayın, kızarmış karnabahar üstte kalınca kenarlar yumuşamaz.
💡 Tip: Do not crowd the cauliflower on the tray; the more space it has, the better it browns.
🍽️ Serving suggestion: Serve with parsley and lemon zest over the top.
~140
kcal calories
4
g protein
14
g carbs
8
g fat
3g
Sugar
3g
Fiber
336.1mg
Sodium
1.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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