Ingredients
- 1 medium head of cauliflower
- sea salt and freshly ground black pepper
- olive oil
- 2 tsp cumin seeds, crushed
- 2 tsp coriander seeds, crushed
- ½ cup (60g) raw almonds, roughly chopped and lightly toasted.
- Feta cheese, crumbled
- Salad greens, including chopped mint and kale
- 1 lemon
- Handful of fresh coriander (cilantro) leaves (optional)
- 1-2 cups cooked quinoa
Roasted cauliflower salad with quinoa, feta and almonds
Method
- Preheat oven to 200°c
- Break the cauliflower into small florets and with the small tender leaves, blanch in boiling salted water for 1-2 minutes
- Drain well in a colander and allow to steam dry for a few minutes otherwise they won’t crisp up in the oven
- Toss florets and leaves in a little olive oil with the crushed cumin and coriander seeds, season with salt and freshly ground pepper
- Roast until crispy and golden, about 15-20 minutes
- Cool
- Place in a large bowl, squeeze over some fresh lemon juice, toss in salad greens, feta, quinoa and almonds
- Turn out onto a platter, sprinkle over some chopped fresh coriander, more crumbled feta and almonds and dig in
Comments
Thanks to Ettrick Gardens - cauliflower, Janefield Paeonies and Hydroponics - kale and mint, and to Whitestone Cheese - feta for providing the ingredients used in the demonstration at the market
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