Have you ever roasted cauliflower?
It completely transforms it’s flavour into something deeply delicious. Even in it’s most simple form – olive oil, salt, pepper, maybe a grating of fresh parmesan. Roasted cauliflower is sensational.
Here I have assembled a simple salad using some roasted cauliflower as the base.
I ate it for (a light) dinner earlier in the week.
I tossed through some baby spinach, a few sultanas, and a couple of scoops of avocado. Super simple.
I made a yummy spiced yoghurt sauce to dollop on top. The sweetness of the sultanas paired perfectly with the spiciness of the sauce. If I could have been bothered, I would have stirred through a cup of cooked quinoa and made it more of a substantial meal. Alas, I did not. It was still great, and still rather filling.
It was also great for lunch the following day.
It feels like winter here. We are midway through spring but you’d never know it. Temperatures are quite low, it has been raining often. My garden is loving it, but it is not the greatest picnic weather. When the sun starts shining, this dish would be welcome accompaniment to any barbecue or potluck. It is great along side meat, if you like meat. Or even falafels. It also stores well, and is perfect at room temperature. But when is the sun going to show it’s lovely face?
Roasted Cauliflower Salad with Spiced Yoghurt
– 1/2 cauliflower
– splash olive oil
– few handfuls baby spinach
– 3 Tbsp sultanas
– 1/2 avocado
– handful of chopped chives
– 2/3 cup full fat natural yoghurt
– 1 tsp turmeric
– 1/4 tsp sweet paprika
– big pinch salt
– 1/2 clove garlic (or to taste), minced
– lemon wedges, to serve
Preheat oven to 200 degrees C.
Start by chopping your cauliflower into thumb sized florets. Stir through a glug of olive oil and season well. Spread evenly onto a roasting tray and roast for about 20 mins, or until tender. Allow to cool.
Add to a large serving bowl and toss through the sultanas, chives and baby spinach. Scoop the avocado on top.
Now prepare the spiced yoghurt by stirring through paprika, turmeric, salt and garlic into the yoghurt.
Dollop large spoonfuls on top of the salad and serve.
Serves 2, or a few as a side.