The perfect answer to this heat: An indulgent summer cauliflower salad

Cauliflower roasted in the oven is one of the most delicious things there is. You can snack on it just like that, directly from the mold, and you can make a rich, nutritious and satisfying salad from it. 

Chef Yogev Yaros adds to the roasted cauliflower florets mash beans seasoned with pickled lemon, parsley and chopped mint and creates a refreshing and delicious salad which he serves over tzisiki with lamb's lettuce and yogurt. It's a balanced dish that's all indulgent health and perfect for the hot weather that's not going anywhere. You can serve it as a salad, as a side dish and you can prepare it for brunch alongside fresh za'atar pita bread or quick pan pita bread.

Roasted cauliflower and mash bean salad

Recipe by: Yogev Yaros

30 minutes work, 90 minutes total, easy to prepare, 5 diners.

Ingredients for the recipe

1 cup mash beans - soaked overnight in water and filtered

1 medium sized cauliflower

2 teaspoons finely chopped pickled lemon or pickled lemon puree

1 finely chopped parsley

1 bunch finely chopped mint (without stems)

2 cucumbers

2 cups of labneh (sheep is recommended)

4 tablespoons of yogurt

2 crushed garlic cloves

5 tablespoons olive oil

Salt

Preparation

How do you make a roasted cauliflower and mash bean salad?

1. Cook the mash beans: Place the beans in a deep pot, add water up to a height of 4 cm above the beans, bring to a gentle boil and cook until the beans begin to soften and drain (about 20 minutes). Please note: the mash beans cook quickly and it is important to stop cooking when Soft, but still a bit bitey and not cracking.

2. Roast the cauliflower: Separate the cauliflower into beautiful florets, mix with olive oil and salt, arrange on a baking tray and roast in an oven preheated to 200 degrees, for about 10 minutes, until the cauliflower begins to brown.

3. Prepare tzatziki: Coarsely grate the cucumbers and squeeze well (it is recommended to put in a diaper and squeeze with your hands). Mix together the labneh, yogurt, garlic and squeezed cucumbers together with a heaping spoonful of chopped parsley and a spoonful of chopped mint, add salt and at the end gently mix in another spoonful of olive oil. Cool well in the refrigerator.

4. Prepare the mash salad: Mix together the beans, the pickled lemon, 2 tablespoons of olive oil, the rest of the chopped parsley and mint leaves, salt and mix well.

5. Serving: Spread the tzatziki on a serving plate and pile the fish salad on it, arrange the cauliflower florets around it and drizzle a little olive oil on top. Can also be served on individual plates.