Roasted Cauliflower Salad

JaneRecipes0 Comments

More on that damned educated cauliflower. I couldn’t bear to see you waste the other half the cauliflower you used for the ‘Cauliflower Couscous’ so here is another recipe I often use. I’ve shamelessly appropriated it from Maggie Beer so no credit to me.

g1 small cauliflower or ½ a large, cut into florets, stem attached
1 tablespoon coriander seeds, roasted
1 tablespoon cumin seeds, roasted
30g capers
Salt and pepper
1 small red onion, sliced (I use a mandolin to get a really thin slice)
1/3 cup fresh breadcrumbs, toasted (my bread crumbs are quite course, more small chunks really)
Zest and juice 2 lemons
50g roasted walnuts, or pumpkin seeds
Olive oil
50g firm goats cheese (or good quality gruyere), shaved
1-2 cloves garlic
1/2 bunch flat leaf parsley, chopped
2 anchovies (optional)


Crush coriander seeds in a mortar and pestle. Combine crushed coriander, cumin seeds, cauliflower in a bowl and lightly coat with olive oil. Maggie puts the capers in too but I prefer to put them fresh into the salad when finishing, it’s your salad so you do what you prefer. Season. Bake at 200C until lightly browned and tender, but still with a bit of bite, about 25 minutes. Cool slightly.

In a large bowl add the cauliflower and toss with onion, toasted bread crumbs, lemon zest and juice, cheese, walnuts, salt and black pepper and oil (don’t forget the capers if you haven’t already put them in). Cut the garlic into little slivers, and add with the parsley and toss altogether. Check the seasoning then pile onto a serving plate or in a bowl. I usually pile it on top of cos lettuce leaves but only because I’m conditioned to get as much healthy stuff onto the plate that the girls will eat. You may not be afflicted with the same disorder.


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