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Couscous of cauliflower and
Golden Delicious apple

with curry, baked chickpeas, paprika and blueberries

The taste of cauliflower and the aroma of curry perfectly harmonize with sweet-acidulous Golden Delicious apples from Val Venosta. A low carb dish that is also suitable for celiacs, vegetarians and vegans and is thus pretty perfect for everyone.
40 min.


for 2 portions

½ cauliflower
1 Golden Delicious
1 shallot
125 g cooked chickpeas
3 tbsp. olive oil
2 tbsp. curry
2 tbsp. sweet paprika powder
Salt and pepper
2 fresh mint leaves
Print recipe


Rinse chickpeas under running water, dry and mix them in a bowl with a tablespoon of olive oil, two tablespoons of sweet paprika powder and a pinch of salt. Arrange them on a baking sheet and bake in the oven at 200°C for about half an hour.
Carefully wash apple and cauliflower. Remove cauliflower florets and cut them into halves. Put in the mixer and mix them briefly to get crumbs. Cut the Golden Delicious into small cubes without removing the peel.
Fry finely chopped shallot with a few tablespoons of olive oil in a nonstick pan. Add cauliflower and apple cubes and cook for about 4 minutes. Arrange the couscous on the plates and garnish with baked chickpeas, blueberries and a mint leaf.

Recipe from Margherita Daverio

Cannella e Confetti

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