Until recently, there was only one cauliflower salad for me (the first below) – but last week I had a delicious one in a cafe so I want to try it at home. It is the second recipe below.
Cauliflower Salad 1:
One of the important ingredients in this salad is jalapenos, which of course means the kids won\’t eat so it\’s unlikely I\’ll make this salad often.
- a few pickled jalapenos, diced
- 1 cup red quinoa. Alternatively, small-grain couscous.
- 1 BPA-free can (400g) ready chickpeas
- big handful of fresh coriander
- 1 head of spray-free cauliflower, chopped
- haloumi
- Dressing: 1 tbs seeded mustard, 2 tbs mayonnaise, olive oil, juice from half a lime (add last to taste-test)
- optional: pan-fried lamb strips
Method:
- To cook the quinoa, do as you would for rice in a rice cooker. (Similar amount of water).
- To roast the cauliflower, toss in olive oil and salt, then place in pre-heated (180C) oven on quilon-free paper for up to 30 minutes, turning halfway. Be aware: when it starts to burn, it burns fast, so check often from around 20 minutes, especially if fan-forced.
- Meanwhile, fry the haloumi on both sides over medium heat. Set aside to cool before dicing. (Also cook the lamb if using.)
- Mix all ingredients together.
Cauliflower Salad 2:
- 1 head of spray-free cauliflower, chopped
- olive oil, half tsp salt, 1 tsp turmeric powder and 1 tsp cumin powder
- big handful of peppitas (pumpkin seeds)
- 1 sweet potato, skinned and finely sliced
- fresh herbs like thyme and oregano
- soft goat\’s cheese like Meredith chevre with dill
- Ingredients to make hommus
- optional: dukka (Middle Eastern blend of toasted nuts and seeds), available in many supermarkets
Method:
- Preheat the oven to 180C and line 2 baking trays with quilon-free paper.
- Chop the cauliflower and toss in olive oil, salt, turmeric and cumin. Place on the oven tray for 30 minutes.
- Chop the sweet potato and toss in olive oil, salt, thyme and oregano. Place on the other oven tray for 30 minutes.
- Meanwhile, make the hommus.
- When cooked, mix the roasted vegetables together and add the goat\’s chevre.
- Heat a cast iron skillet and toast the peppitas, stirring often and removing once most of them have made the popping sound.
- Serve directly onto plates by spooning a bed of hommus first, then the roasted veggies, and topped with peppitas and/or a sprinkle of dukka.