Yellow cauliflower salad with herbs and sesame dressing.

Yellow cauliflower with herbs and sesame dressing Great, we're all back! After a few really relaxing holidays (almost a hibernation) it's finally time again to pull up the blog blinds to throw in a colorful, exciting and, above all, yummy 2013. Come in, I'm really looking forward to seeing you and the things that are coming!

By the way, your feedback on what you really want to read here in the new year was overwhelming. I have to say it briefly here. I really did not expect so much positive feedback to me. Love, thanks for that. That lit a lot of inner Christmas lights in me - and I think they'll just keep burning for at least a year. It definitely itches me a lot in the blogger fingers and I'm highly motivated to discover and try out many new things. Your suggestions and wishes are of course also in the luggage. (Only with the pies and cakes will probably still nothing, but there are also very great blogs, which deal exclusively with great Süßkram .You know, for example, certainly Jeanny? Which eats very much cake). In January and February are also directly exciting dates on the plan, of which I'll tell you then, of course, here. And there are a few more reminders and events from 2012 as well.

Oh yes, one thing you should know is that we did it again for 2013. We have made good intentions. The usual. In the next few weeks no alcohol, no sugar, but many delicious and mostly office-friendly low and slow carb dishes. So if you happen to want to do something for yourself, then here at GourmetGuerilla you are definitely right.

And now it goes straight to the point (as I say at home): Let's start fulminant with a colorful, vegetarian (even vegan!), lunchtauglichen, super delectable, nourishing low-carb recipe:

The yellow cauliflower salad with herbs and sesame dressing comes from Oriental Basics, a cookbook, with her 2013 guaranteed to be right.

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And so it goes for 4 as a side dish or for 2 to eat:

1 Cauliflower ( about 800 g) in florets and cut the stems into cubes. In a large pot approx. Bring 2 liters of water to a boil and season with 1 teaspoon salt and 1 tbsp ground turmeric . Add the cauliflower and cook over medium heat for about 8 minutes, stirring occasionally. The florets should still have some bite. ATTENTION! Turmeric colors like the devil - pay attention to tea towels, oven mitts and your clothes. It is best to use a metal spoon to stir it. DO NOT place it on a wooden board.

Drain the cauliflower into a colander in the sink, quench with cold water and drain well.

For the dressing 1 tablespoon Tahini (sesame paste from the Turks or Asians), stir well with 3 tablespoons cream or yoghurt and 4 tablespoons lemon juice . Season with salt , pepper and 1-2 teaspoons of sweet paprika .

1/2 cup of parsley each Finely chop the coriander and mint and place them under the cooled cauliflower.

Place the cauliflower salad on a plate or in small serving bowls, sprinkle with some sesame dressing and to taste with 1 pinch of chilli flakes and top a few drops of olive oil .Then take the dressing separately and pour over the salad just before eating.

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