Cauliflower salad (for Christmas and beyond) the perfect dish for when you’re told to “just bring a side” and you have no idea what to make!
Prep time: 5 minutes
Cook time: 40 minutes
Serves: 4 - 6 people as a side salad
- Prep time: 5 minutes
- Cook time: 40 minutes
- Total time: 45 minutes
- Serves: 4 - 6 people as a side salad
- 1 head Cauliflower
- 1 Red onion
- Olive oil
- 1 tbsp Dukkah, + extra to sprinkle over top
- 1/4 cup Tahini
- 2 tsp Dijon mustard
- 2 tsp Maple syrup, or honey
- 1 Lemon
- 2 handfulls Parsley
- 1 handfull Mint
- 2 tins Lentils
- 110 g Baby capers
- 2 Pomegranates
- Lemon juicer
- Salad bowl
- Wooden spoon, to whack pomegranate seeds
Preheat oven to 180C.
Chop florets off 1 head of cauliflower and slice 1 red onion into wedges and put into roasting tray.
Drizzle in olive oil and sprinkle 1 tablespoon of dukkah over the top. Toss.
Pop into the oven on 180C for approx. 40 mins.
Make a dressing by mixing together 1/4 cup of tahini, 1/4 cup of olive oil, 2 teaspoons of dijon mustard, 2 teaspoons of maple syrup or honey, juice of 1/2 a lemon and a pinch of salt. Whisk around. Set aside.
Finely chop 2 handfuls of parsley and 1 handful of mint and add to a mixing bowl.
Add 2 tins of lentils (drained), 110g of baby capers and seeds of 2 pomegranates to mixing bowl.
Get cauliflower and onion out of the oven after 40 mins and add to the salad.
Drizzle some dressing over the top, top with a squeeze of lemon, finish with a sprinkle of dukkah.