Spice Roasted Cauliflower Salad
There have been beautiful cauliflowers for sale for practically nothing at the vege market, but I often buy one and then can't think what to do with it. After reading Molly Wizenberg's 'A Homemade Life' recently, in which she describes caramelised roast cauliflower (among other things), I started looking at the cauliflower in my fridge in a different light. I've used Molly's cauliflower cutting method below, but the rest is all my own work. If you don't have the spices below you could substitute a good curry powder.
Spice mix:
1tsp cumin seeds (or ground cumin)
1tsp coriander seeds
a good pinch or two of cayenne pepper (less if you are frightened of hot stuff)
1/2 tsp turmeric
1/2tsp ground ginger
1/2tsp garam masala
1/2tsp salt
1 cauliflower
1 tin chickpeas, drained and rinsed
3-4Tbsp olive oil
3 handfuls of spinach, washed, dried and shredded
1/2 cup plain, natural yoghurt mixed with juice of a lemon, 1/2 tsp Dijon mustard and a tablespoon of good extra virgin olive oil, plus salt and pepper
Preheat the oven to 220. Put all the spices in a small bowl and stir well.
Wash and dry the cauliflower, then sit it on a chopping board, stem end down. Cut into 1cm-ish slices - some will break into little bits, others will stay whole. This is ok. Cut out and discard any big bits of stem. Transfer the cauliflower into a large bowl, tip in the chickpeas (if using), the spices and the olive oil. Mix well, using your hands, until everything is well coated. Tip into a large roasting dish and put in the oven for 20-30 minutes, until the cauliflower is tender and crispy. Set it aside to cool slightly.
Put the prepared spinach in a serving bowl, tip the cauliflower and chickpeas on top, then drizzle the yoghurt dressing on top. Makes a good take-to-work lunch and is especially good alongside some simply cooked fish. Serves four generously.
What are you having for dinner tonight?
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