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Oriental style cauliflower on arugula salad

Oriental style cauliflower on arugula salad

Preparation time:
30 min
Difficulty level:

Nutritional values:

25 g
9 g
8 g


Bell pepper (red, fresh)Bell pepper (red, fresh)⅜ (50 g)
Bell pepper (yellow, fresh)Bell pepper (yellow, fresh)⅜ (50 g)
Arugula (fresh)Arugula (fresh) 20 g
Cauliflower (fresh)Cauliflower (fresh) 200 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Turmeric powder, turmericTurmeric powder, turmeric ¼ Teaspoon
Avocado (fresh)Avocado (fresh)¼ (40 g)
Orange, orange (fresh)Orange, orange (fresh)¼ (50 g)
Lemon (fresh)Lemon (fresh)¼ (20 g)
Pineapple (fresh)Pineapple (fresh) 37 ½ g
Natural yogurt (3,8% fat)Natural yogurt (3,8% fat) 37 ½ g
Chili flakesChili flakes 1 Pinch(s)


Step 1:
Clean the cauliflower, cut it in half and cut out the stalk. Then wash and cut into florets. Cook in water seasoned with turmeric for about 10 minutes over medium heat.
Step 2:
Cut the peppers in half, remove the seeds, wash and dice finely. Also cut the pineapple into small cubes. Cut the lemon in half and squeeze. Cut the avocado in half, remove the pit, lift the flesh from the skin and cut into strips. Drizzle with half of the lemon juice.
Step 3:
Wash the arugula and shake dry. Peel the orange and make sure to remove all white. Now cut out the pulp between the separating skins, collecting the juice. Then mix the yogurt with the remaining orange juice, lemon juice and salt and pepper.
Step 4:
Mix everything together and distribute in bowls. Pour the dressing on the arranged food and sprinkle with chili flakes.

Macronutrient distribution:

The recipe Oriental style cauliflower on arugula salad is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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