Simple mix works all year round

Photo by Christine O'Connor.
Photo by Christine O'Connor.

We tend to automatically reach for a saucepan for cauliflower but roasting adds a lovely nutty sweetness, so much more flavourful than boiled.

I like to serve salads all year round and this is one of those simple combinations, just a few ingredients that complement each other beautifully; a very delicious salad.

Jazzed up with toasted nuts and middle eastern spices plus the bite of crystallised ginger it is a glorious mix of colours and textures.

The bright red colour of red onion is always appealing but I find its slightly harsh rawness out of place here.

If briefly pickled in white wine vinegar the colour intensifies and the raw taste dissipates.

You are left with a succulent juciness and crunch.

 


Roasted cauliflower, almond and ginger salad

Ingredients

1 medium cauliflower (600g), outerleaves removed
½ tsp turmeric
½ tsp ground cumin
1/8 tsp cayenne pepper
½ tsp salt
2 tsp warm water
3 Tbsp olive oil
70g whole, skin-on almonds
1 medium red onion (120g), halved lengthways and sliced into thin half circles
4 Tbsp white wine vinegar
1 tsp sugar
2 Tbsp extra virgin olive oil
70g crystallised ginger, cut into thin slivers
40g (2 handsful) salad greens, wild rocket or baby spinach 

 
Method

Preheat the oven to 230degC. Line two lipped oven trays with non-stick baking paper. Cut the cauliflower evenly into small bite-sized florets, slicing vertically if too thick. Place the cauliflower on to one of the prepared trays.

Combine the turmeric, cumin, cayenne pepper, salt, water and oil. Spoon over the cauliflower and toss to coat evenly. I use my hands for this. Spread out evenly over the oven tray and set aside for a moment while you spread the almonds out on the other oven tray. Place both trays in the preheated oven, the one containing the cauliflower florets above the tray with the almonds. This is a hot oven and the nuts will scorch without the protection of the tray above.

After five minutes remove both trays from the oven and set the almonds aside to cool.

Toss the cauli florets, return to the oven and continue cooking for another 5-6 minutes until just tender but still retaining some bite. Don't overcook. Remove from the oven and tip the cauli florets on to a cool surface. They will go on cooking if left on the hot oven tray. When cool, cover and refrigerate until needed.

Place the white wine vinegar and 1 tsp sugar in a saucepan and bring to the boil. Add the sliced onion and toss it well in the hot vinegar for about 20 seconds until all the onion is completely coated by the vinegar.

Cover with lid, remove from the heat and leave for about two minutes. Drain the now pink vinegar into a screwtop jar. You will probably have about 2 TbspAdd 2 Tbsp of extra virgin olive oil, shake well and put in the fridge until ready to serve. The red onion, too, can be covered and refrigerated. The cauliflower and onion can be prepared up to this stage several hours ahead. About 30 minutes before serving, remove the cauliflower, red onion and the dressing from the fridge.

Chop the almonds.

Combine the cauliflower, red onion, almonds, crystallised ginger and salad greens, sprinkle with the dressing and toss well. Transfer to a serving platter and serve at room temperature. Serves six as a side salad.


 

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