Roasted Cauliflower
There are so many variations for this salad that I can't possibly put them all here. I will give you the recipe that I use a lot and a few variations. I also often drizzle it with tahini dressing.
I have used 1 head of cauliflower but often double or triple up!
Ingredients:
Basic:
1 large head of cauliflower, broken into small florets
2 tsp cumin
2 tbsp rapeseed oil
1 tsp Maldon salt
Additions:
1 tin chickpeas, drained and roasted on a baking tray at 200C until crispy
2 tbsp pomegranate seeds
1 tbsp pumpkin seeds, toasted in a dry pan for a few mins
Finely chopped herbs such as flat leaf parsely, mint or dill
Pomegranate Molasses
Raw Romanesco cauliflower florets
Dressing:
2 tbsp raw tahini ( I love the Al Rabih brand)
2 tbsp lemon juice
Warm water
Method:
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Preheat oven to 200C.
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Put the cauliflower florets onto a baking tray. Drizzle with the oil, cumin and salt. Mix into the cauliflower gently with your hands.
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Put into the oven for at least 30 mins and then keep checking. You want it to be browning but not burning.
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Take the cauliflower out and let it cool.
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Meanwhile make the dressing by spooning the tahini into a bowl and gradually whisking in the lemon juice.
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If the mixture is still thick, gradually add water, whisking continuously until it's a liquid consistency but not too liquid. If too liquid, add a little more tahini.
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Drizzle the dressing over the cauliflower before serving and add whatever extras you like. Be creative!
