Ingredients
- Half of white, yellow, and pink cauliflower
- Olive oil
- Paprika, cumin, coriander seeds – 1 tsp each
- Salt & pepper
- 1 whole bulb of roasted garlic
- 4 spring onions
- 1 bunch radish
- 1-2 fresh chillies
- Dressing:
- 1 Tbsp seeded mustard
- 3 Tbsp lemon juice
- 2 Tbsp white wine vinegar
- 1 Tbsp maple syrup
- 2 cloves of roasted garlic
- ½ cup olive oil
- A bunch of fresh thyme leaves – finely chopped
CAULIFLOWER TRIO SALAD
Method
- Preheat the oven to 250 degrees Celcius, it needs to be hot. Cut cauliflower into bite-size pieces (if you have a crowd to feed, you could roast the cauliflower whole). Toss in olive oil then sprinkle with paprika, cumin, coriander seeds, salt, and pepper
- Thinly slice the spring onion on the angle, thinly slice the radishes and the chillies.
- To make the dressing, use a stick blender. Add mustard, lemon juice, thyme, garlic, vinegar, and maple syrup. Blend until smooth. Slowly add the oil and add water to thin down if needed.
- Serve roasted cauliflower with the dressing.
