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Roasted Cauliflower Salad

Cauliflower is a sensational vegetable to roast, transforming from bland and dry to sweet and juicy. When hot, it’s also a sponge for flavour which makes it a terrific ingredient for salads as it absorbs the flavour of dressings.Light enough to be a side dish alongside grand roasts, yet substantial and certainly interesting enough to have as a meal in itself. Best served on the day of making, but still very, very good the next day. Always serve at room temp, never fridge cold!

Nutrition Information:

Serving: 1 portion;

Calories: 178cal (9%);  Carbohydrates: 9g (3%);  Protein: 4g (8%);  Fat: 15g (23%);  Saturated-Fat: 2g (13%);  Sodium: 393mg (17%);  Potassium: 466mg (13%);   Fiber: 3g (13%);  Sugar: 4g (4%);  Vitamin A: 1011IU (20%);  Vitamin C :74mg (90%);  Calcium: 52mg (5%);  Iron: 2mg (11%).

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Roasted Cauliflower Salad
Preparation Time: 20 Minutes
Yield: 6 Servings
This salad is a veggie lover's delight! Tender roasted cauliflower, vibrant veggies and a creamy tahini dressing come together in a bowl of pure deliciousness. Topped with fresh herbs, it's a salad that's as satisfying as it is healthy and a surefire hit at any gathering.

Ingredients

Roasted Cauliflower
  • 1 large cauliflower or 2 small , cut/broken into florets (~650g / 1.3 lb florets)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp each salt and pepper
Salad
  • 1 celery stalk , cut into 0.5cm / 0.3" slices on the diagonal
  • 1/3 cup hazelnuts , raw, skin on
  • 1/2 pomegranate , seeds only (~1/3 cup)
  • 1 cup parsley leaves , lightly packed
Dressing
  • 2 tbsp extra virgin olive oil
  • 1/3 tsp cinnamon powder (Note 2)
  • 1/3 tsp allspice (Note 2)
  • 1 tbsp sherry vinegar
  • 1/2 tsp maple syrup (or honey or golden syrup)
  • 1/4 tsp each salt and pepper

Instructions

Roasted Cauliflower
  • Preheat oven to 220°C/425°F (200°C fan).
  • Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
  • Transfer to bowl and let cool for 20 minutes.
Toast Hazelnuts
  • Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
  • Cool slightly, then roughly chop (most skin will naturally fall off).
Salad
  • Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.

  • Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.

Nutrition Facts

Serves: 6 Person
Calories Per Serving: 178 Kcal
Saturated Fat
2g
7% (Percentage Of Allowance)
Fiber
3g
18% (Percentage Of Allowance)
Sugar
4g
4% (Percentage Of Allowance)
Protein
4g
60% (Percentage Of Allowance)
Carbohydrate
9g
12% (Percentage Of Allowance)

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