• Tracy Davies

Roasted Cauliflower Salad



Cauliflower often gets a bad rap for being a boring, flavourless vegetable. The secret lies in what you do with it, and this simple salad is packed with amazing flavours - from the warm spice of the cauliflower to the sweetness of the dressing, the tartness of the pomegranates, and the crunch of the hazelnuts. It is simple to make and is guaranteed to become a salad staple all year round!



Ingredients


To make roasted cauliflower:

  • 1 large cauliflower, cut into florets

  • 2 Tablespoons extra virgin olive oil

  • 1 Tablespoon harissa spice

  • 1/2 tsp of salt and pepper


To make salad:

  • 1 celery stalk, thinly sliced

  • 1/3 cup raw hazelnuts, skin on

  • 1/2 pomegranate, seeds only

  • 1 cup mint leaves, loosely packed

To make dressing:

  • 2 Tablespoons extra virgin olive oil

  • 1/3 teaspoon cinnamon powder

  • 1/3 teaspoon allspice

  • 1 Tablespoon verjuice

  • 1 Tablespoon maple syrup

  • 1/4 teaspoon of salt and pepper



Directions

  • Preheat oven to 220°C or 200°C fan forced.

  • In a large bowl, toss the cauliflower with the olive oil, harissa spice, and salt and pepper. Spread evenly on a lined baking tray and roast for 20-30 minutes, turning halfway, until the edges are golden brown and the cauliflower is cooked.

  • Remove from the oven and set aside to cool for 20 minutes.

  • Reduce the oven heat down to 160°C or 140°C fan forced and spread the hazelnuts evenly on a lined baking tray and roast for 5-10 minutes.

  • Remove from the oven and allow to cool before peeling (the skin should naturally fall off) and then roughly chop. Set aside

  • Place cauliflower, hazelnuts, mint and the celery into a medium mixing bowl. Gently mix in the cinnamon, allspice, salt and pepper.

  • In a small jug combine the olive oil, maple syrup and verjuice, mixing together. Drizzle over the salad and toss gently with hands.

  • Transfer to a serving dish and sprinkle over pomegranates. Serve immediately.



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