Spicy Cauliflower and Beef Salad

with Harissa and Pomegranate Seeds

photo
Low-Carb
Share!
Low-Carb
Share!

Instructions

photo

1 Cook the cauliflower

Preheat the oven to 220°C. Clean and trim the cauliflower into small florets. Place them on a lined oven tray and drizzle with oil, cinnamon, paprika and the cumin seeds. Stir well with your hands to make sure the spices are evenly spread. Cook in the oven for 25 minutes. You can toss them around halfway through cooking.

photo

2 Marinate beef

Remove the beef from the fridge and mix it with the harissa paste. Let stand at room temperature for 30 minutes before cooking. (Wash your hands well if you have mixed the harissa and beef using your hands – spicy!)

photo

3 Chop

Chop the tomato and parsley.

photo

4 Fry

Once the cauliflower is nearly ready, take out a large pan. Use a small spoon of oil and heat the pan to high heat. Fry the beef strips for 3-4 minutes until nicely browned and add the tomato on the pan. Mix well to get the flavors balanced. Season lightly with salt. Serve the strips on top of the cauliflower and garnish with pomegranate seeds and freshly chopped parsley.

Tips for fussy eaters

Fry the beef strips without the harissa seasoning. Serve with plain steamed cauliflower, tomato sauce and spaghetti.

Pro tip

Harissa is a Maghrebi hot chili pepper paste. Try it for grilled meats and vegetables.

Mixed Tunisian and Moroccan flavors in a modern way. Sahteen!

Cooking Time: 30 min

Cals 336 · Prot 50.2 · Carbs 18.2 · Fat 5.8

Ingredients

Number of people

Beef strips 350 Grams
Olive oil 1 Tbsp
Cauliflower 500 Grams
Cinnamon powder 1 Grams
Paprika powder 3 Grams
Cumin seeds 3 Grams
Harissa paste 15 Grams
Tomatoes 1 Pieces
Fresh parsley 10 Grams
Pomegranate seeds 40 Grams

Mixed Tunisian and Moroccan flavors in a modern way. Sahteen!

Cooking Time: 30 min

Cals 336 · Prot 50.2 · Carbs 18.2 · Fat 5.8

Instructions

photo

1 Cook the cauliflower

Preheat the oven to 220°C. Clean and trim the cauliflower into small florets. Place them on a lined oven tray and drizzle with oil, cinnamon, paprika and the cumin seeds. Stir well with your hands to make sure the spices are evenly spread. Cook in the oven for 25 minutes. You can toss them around halfway through cooking.

photo

2 Marinate beef

Remove the beef from the fridge and mix it with the harissa paste. Let stand at room temperature for 30 minutes before cooking. (Wash your hands well if you have mixed the harissa and beef using your hands – spicy!)

photo

3 Chop

Chop the tomato and parsley.

photo

4 Fry

Once the cauliflower is nearly ready, take out a large pan. Use a small spoon of oil and heat the pan to high heat. Fry the beef strips for 3-4 minutes until nicely browned and add the tomato on the pan. Mix well to get the flavors balanced. Season lightly with salt. Serve the strips on top of the cauliflower and garnish with pomegranate seeds and freshly chopped parsley.

Tips for fussy eaters

Fry the beef strips without the harissa seasoning. Serve with plain steamed cauliflower, tomato sauce and spaghetti.

Pro tip

Harissa is a Maghrebi hot chili pepper paste. Try it for grilled meats and vegetables.

Ingredients

Number of people

Beef strips 350 Grams
Olive oil 1 Tbsp
Cauliflower 500 Grams
Cinnamon powder 1 Grams
Paprika powder 3 Grams
Cumin seeds 3 Grams
Harissa paste 15 Grams
Tomatoes 1 Pieces
Fresh parsley 10 Grams
Pomegranate seeds 40 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...