Super-salat with roasted cauliflower and sweet potatoe
Für 2 Personen


  • 1 small organic cauliflower, chopped small

  • 1 tbsp tandoori paste

  • 2 tbsp cream fraiche (or vegan alternative)

  • olive oil, pepper

  • 2 sweet potatoes

  • 1 tbsp curry powder

  • 200g spinach salad

  • 1 handful of red grapes

  • 2 spring onions


  • 2 tbsp olive oil

  • 1 tbsp raspberry vinegar

  • 1 tbsp mustard

  • salt, pepper, turmeric

  • Pomegranate seeds to garnish

  1. Mix tandoori paste with cream fraiche, olive oil and pepper and marinate the cauliflower.

  2. Peel and cut sweet potatoe in cubes, mix with olive oil, salt, pepper and curry 

  3. Roast both in the oven at 200° for approx. 20 minutes and allow to cool.

  4. Mix spinach salad, grapes and chopped spring onions to a salad. Add cauliflower and sweet potato.

  5. For the sauce mix salt, pepper, some turmeric, 2 tablespoons oil and 1 tablespoon raspberry vinegar with 1 tablespoon mustard.

  6. Pour the sauce over the salad, mix and garnish with pomegranate seeds.


Roasted pumpkin seeds may be used to taste.

Balancing effect on:
Sacral chakra
Heart chakra
Balace your energy
Food for the soul
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