Cauliflower Salad

Prep time: 5 minutes

Cook time: 40 minutes

Serves: 4 - 6 people as a side salad

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!

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Cauliflower Salad

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Total time: 45 minutes
  • Serves: 4 - 6 people as a side salad

Ingredients

  • 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
  • Salt
  • 2 handfulls Parsley
  • 1 handfull Mint
  • 2 tins Lentils
  • 110 g Baby capers
  • 2 Pomegranates

Utensils

  • Knife
  • Lemon juicer
  • Salad bowl
  • Wooden spoon, to whack pomegranate seeds

Method

  • 1)

    Preheat oven to 180C.

  • 2)

    Chop florets off 1 head of cauliflower and slice 1 red onion into wedges and put into roasting tray.

  • 3)

    Drizzle in olive oil and sprinkle 1 tablespoon of dukkah over the top. Toss.

  • 4)

    Pop into the oven on 180C for approx. 40 mins.

  • 5)

    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.

  • 6)

    Finely chop 2 handfuls of parsley and 1 handful of mint and add to a mixing bowl.

  • 7)

    Add 2 tins of lentils (drained), 110g of baby capers and seeds of 2 pomegranates to mixing bowl.

  • 8)

    Get cauliflower and onion out of the oven after 40 mins and add to the salad.

  • 9)

    Drizzle some dressing over the top, top with a squeeze of lemon, finish with a sprinkle of dukkah.

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