I’ve promised you this salad for a while now. Ever since it became my ‘go-to’ dish over the Christmas break. It’s so easy to make. And, if you’ve never tried roasted cauliflower florets before, you’re in for a treat!
Trust me when I say, “It’s a winner!”
I was going to post it last week, but I got a little side tracked by the gorgeous wee baby cauli’s at the markets. And, instead I gave you my Whole Roasted Cauliflower. (I know! Two cauli’ recipes in the same month. What is the world coming to?)
This week I picked up the ‘Mama Cauliflower’ at the markets. A lovely big one. And so, today I am pleased to give you my take on an Al Brown recipe my Mum cut out of the paper…
Cauliflower is available year-round here in Sydney, but it seems to be absolutely everywhere I look at the moment. Which doesn’t upset me one bit. I L O V E cauliflower.
To be fair, it’s a recent love affair that has sprung up over the past couple of years as I discover the incredible versatility this benign-looking vegetable brings to my cooking repertoire…
I used to be into ‘forbidden fruit’, but I’ve moved on to ‘verboten vegetables’
― Josh Stern
You can eat it raw – as part of a crudités selection (GREAT with homemade aioli!). You can add it to salads. And, of course, you can use it in your cooking – whole, cut into steaks, mashed, roasted, steamed. It’s a particularly good base for herbs and spices, too.
Cauliflower has lots of vitamin C and B6. And it offers useful quantities of folate, protein and fibre, too. It is a member of the cruciferous family of vegetables. And, in the past, here at Casa TSL it may have been overshadowed by its green cousin broccoli…
But no more! Broccoli-shmoccoli!
Well. Not really. Just for today’s post…
Just one observation – cauliflower seems to shrink when it is roasted. Do make sure you get a large one for this recipe, or even consider two.
And here it is. Your Roasted Cauliflower Salad. As promised. I hope you like it.
Oh! – and if you omit the nuts, this baby is AIP compliant, too!
Roasted Cauliflower Salad with Sultanas, Capers and Hazelnuts
Adapted from a recipe by Al Brown
1 x large cauliflower
6 x Tablespoons Extra Virgin Olive Oil (EVOO)
2 x Tablespoons capers, rinsed and dried
1/2 cup sultanas
1/2 x cup hazelnuts (omit if in the elimination phase of AIP)
1/2 x cup flat leaf parsley, chopped
Juice of one lemon
1. Heat your oven to 180°C/350°F.
2. Wash and cut your cauliflower into small florets. Pop into a roasting dish with 4 tablespoons of the EVOO. Salt generously and mix well. Roast for 30 – 45 minutes until a little brown and crunchy.
3. While the cauliflower is roasting, dry fry your hazelnuts until toasted to your liking. Pop the nuts aside. Using the same pan and a drizzle of EVOO, fry your capers off in a little olive oil.
4. When the hazelnuts are cool, roughly chop.
5. Mix the roasted cauliflower, capers, raisins, almonds and parsley in a bowl. Finish with the remaining olive oil, lemon juice and a generous serve of salt.
E N J O Y !