I first made roasted cauliflower when I was trying out a recipe for cauliflower soup. To be honest, the cauliflower was so delicious it was wasted in the soup!
In this salad I've roasted the cauliflower in cumin, paprika and olive oil until it's golden, with lovely charred edges.
I've combined it with soft, plump sultanas (don't buy the hard ones!), pistachios, diced cucumber and red onion. It's a lovely combination of flavours and textures.
Delicious on it's own, or served with as part of a Mezze with falafels or with
griddled cumin, lemon and garlic chicken.
I small (or ½ a large) cauliflower
2 tablespoons of olive oil
1-2 teaspoons of ground cumin
1-2 teaspoons of paprika (optional)
Handful of pistachios
Handful of sultanas
½ red onion
½ cucumber
Flat leaf parsley (for dressing)
- Pre-heat the oven to 200c.
- Remove the outer leaves from the cauliflower and then break or cut the cauliflower into bite-sized florets.
- Finely slice the red onion
- Cut the cucumber into small dice.
- Spread the cauliflower over the bottom of a baking tray and sprinkle over the cumin, paprika if using and a drizzle of olive oil. Mix well so that the florets are coated .
- Place in the hot oven and roast for 20-30 minutes, until they brown (see image).
- Once the cauliflower is cooked, leave for a couple of minutes and then mix with the remaining ingredients.
- Scatter over finely diced flat leaf parsley.
