Roasted Cauliflower Salad Recipe
This is a lovely, flavoursome salad that you can enjoy whenever cauliflower’s in season. Serve it as a side salad, add a fried egg on top or even add a little soured cream with lemon rind for something a little fancier.
Roasted Cauliflower Salad Recipe
Makes four side servings
1 head of cauliflower (roughly 800g without leaves)
1tbsp Dijon mustard
1/2 tsp cumin, ground
1/2 tsp harissa
1/2 tsp dried turmeric, ground
1/2 tsp garlic powder
One handful of coriander and parsley, chopped roughly
Juice of half a lemon
Quality olive oil
Salt and pepper to taste
Preheat your oven to 180°
Wash, dry and core the cauliflower, cutting it down into floret size pieces* and place into an ovenproof dish
Add the ground cumin, harissa, dried ground turmeric, garlic powder, salt and pepper to your taste, and a good drizzle of olive oil. Using a spoon stir everything through so that it is well distributed. If the florets look a little light on oil, add another splash and stir, then place the dish in the oven for 55 – 60 minutes. The cauliflower will have softened and browned slightly
Allow the cauliflower to cool for 10 – 15 minutes or so before stirring through the mustard, the juice of half a lemon and the roughly chopped coriander and parsley. Stir everything together, and then taste the salad. Add more oil, mustard and salt and pepper to your liking then serve!
Note: The roasted cauliflower salad can be served warm or cold. Love cauliflower? Try our whole baked cauliflower recipe with sour cream, parmesan and thyme!
*Cauliflower leaves are not required for this recipe but are edible. Do cut them away and save them for use at a later date. I normally cut them down into small pieces and stir-fry them in olive oil and minced garlic with a squeeze of lemon juice as a side salad.
