Cauliflower is a severely underrated vegetable. I serve it up often in my underground kitchen because it’s one of the most versatile ingredients I know. Roasting adds a lovely nuttiness, while the Moroccan-inspired spices give this salad an interesting twist.
Makes: 4 serves
Takes: 10 minutes to prep; 30 minutes to cook
Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free
1 head cauliflower, broken into florets
2 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon dried chilli flakes
2 teaspoons honey
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
60g baby spinach leaves
1 small red onion, thinly sliced
2 tablespoons capers, drained
3 tablespoons golden raisins
3 tablespoons toasted flaked almonds
Method: Preheat your oven to 200°c. Place the cauliflower, olive oil, cumin seeds, coriander and chilli flakes in a large bowl. Toss to coat. Spread out on a roasting pan and roast for 25–30 minutes, tossing occasionally, until tender.
To make the dressing, mix together the honey and red wine vinegar and slowly pour in the extra virgin olive oil, whisking until combined. Season with salt and pepper. Toss the roasted cauliflower, baby spinach and red onion with the dressing. Scatter over capers, raisins and flaked almonds before serving.