Salad is such a great way to use cauliflower and perfect through the autumn and winter months. Roasting cauliflower gives it a unique nutty taste. I usually make a big bowl so I can have leftovers for lunch the next day. If you plan to do this don’t dress leftover salad until you are ready to use it. Place the dressing in a screw top jar in the fridge. The ingredients in this salad herald the arrival of autumn with roasted walnuts that I buy in the shell, rocket, pear and fresh herbs from the garden and of course, cauliflower.
½ cauliflower, washed and cut into floweret’s
½ Spanish red onion diced
1 large handful rocket or baby spinach leaves washed
1 pear, washed quartered, cored and finely sliced
½ cup roasted walnuts, be careful as nuts burn quickly
½ cup currants
1 Lebanese cucumber, washed sliced
½ red chilli de seeded and finely sliced
½ cup each of coriander and mint chopped
1 tablespoon olive oil
Seeds of one pomegranate: optional
Juice and zest of one orange
1 teaspoon Dijon mustard
Salt and black pepper to taste
2 tablespoons olive or hazelnut oil
1 tablespoon apple cider vinegar
Place all ingredients in a screw top jar and shake to combine
Heat olive oil in frypan and toss in cauliflower and currants, stir and toss over medium to high heat until cauliflower changes colour but remains crunchy.
Place all ingredients in a salad bowl and toss together.
Add dressing just before you serve.