So we’re aware it’s not really the season for salad but this roasted cauliflower recipe is packed with goodness and warming spices to fend off winter chills.
Serves 6-8 as a side, or 4 as a main lunch
GF : DF : SF
1 head (1.2kg) cauliflower, broken into florets
1 tablespoon curry powder
3 tablespoons olive oil
½ red onion
¼ cup apple cider vinegar
½ cup water
3 cups (approx 1/2 small cabbage) shredded white cabbage
1 lebanese cucumber, finely sliced
400g can chickpeas, rinsed and drained
¼ cup mint leaves, shredded
½ bunch coriander, leaves picked, stalks finely chopped
Juice of 1 lemon
½ cup plain yoghurt
Cook cauliflower: Preheat oven to 180C and line a large baking tray with greaseproof paper. Place cauliflower florets on tray, drizzle with olive oil, sprinkle with curry powder and toss to coat. Place in oven to cook for 40 minutes. Remove from oven and cool slightly or completely depending on how you wish to serve your meal – it can be a warm salad or cold.
Pickle onion: Slice the onion finely, then place in small bowl with apple cider vinegar, water and a pinch of sea salt.
Create salad: Combine shredded cabbage, cucumber, chickpeas, mint and coriander in a large bowl, drizzle with lemon juice and toss to combine.
Make dressing: Combine yoghurt and sea salt in a small bowl and whisk with a fork.
Serve: Drain pickle from vinegar, and then gently toss both cauliflower, onion pickle and salad ingredients together in a large bowl. Pop onto a serving platter and place dollops of yoghurt dressing around the platter and serve.
This wholesome recipe was provided by nutritionist and author, Jacqueline Alwill, @brownpapernutrition.