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Roasted Cauliflower Salad 

eat guest post guest recipe midas cUp recipes recipes salad sides vegetarian

Alice Zaslavsky a.k.a @aliceinframes made the most delicious roasted cauliflower salad using midas cUp, naturally, we wanted to share it with you. 

 

Enjoy.

“Tonight I made spice-roasted cauliflower salad and it tastes terrif - cauliflowers are SO sweet and perky at the moment, that you really don't need to do much to make them yum!

I rubbed a whole Cauli in @midascupofficial (because it's my fave turmeric spice blend atm and I wanted to see what would happen if I cooked with it... angels singing, obvs 👼🏻) plus @nickfallu's handy homemade garlic paste and roasted it for 45mins on 190C, then cranked it to 220C for another 15. 
The rest of the salad was easy to prep while I waited:
  • Roughly chopped and toasted almonds
  • Herbs (I used mint, parsley, dill and cori, but any green stuff you have handy would work with this one!)
  • Crumbled feta
  • Finely sliced spring onion (shallots/Spanish onion would be equally delish)
  • Rehydrated cherries (or apricots if that's what you have)
 
Then I chopped the Cauli into fork-sized florets, tossed through with the rest of the ingredients and doused in plenty of olive oil + salt flakes. 
Scrumptious, simple, AND you could have it all ready to go the night before and toss it together for lunch or dinner with zero fuss 👯”

via @aliceinframes 26/08/16

Roasted Cauliflower Salad 

Ingredients:

  • 1 cauliflower
  • 1 tbs garlic paste
  • 1 tbs midas cUp
  • Handful of almonds
  • 1-2 cups of mixed herbs
  • Small block of feta to crumble
  • 2 stalks of scallion/spring onion
  • Small handful of rehydrated cherries
  • 2 tbs olive oil
  • 1 tbs salt flakes

Method:

  • Rub cauliflower in midas cUp and garlic
  • Roast for 45 mins on 190ºC
  • Increase oven temperature to 220ºC and roast for another 15 mins
  • Remove from oven and chop into bite sized pieces
  • While cauliflower is roasting, mix all remaining ingredients together
  • Add cauliflower to salad, douse in olive oil, add salt flakes, toss well, then serve


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