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Cracking roasted cauliflower salad recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Roasted whole cauliflower salad with fresh marinade by Chef Darren Robertson - perfect for summer lunches.
Ingredients:
  • 1 large cauliflower
  • 1 lime, halved
  • Drizzle of extra virgin olive oil
  • 62.50 ml currants
  • 150g roasted almond kernels, coarsely chopped
  • 2 eschalots, peeled, thinly sliced
  • 1/4 cup chopped fresh coriander, mint and flat-leaf parsley stalks
  • 1 tsp ground turmeric
  • 2.50 gm paprika
  • 2 tsp Plant Based Vegetable Stock Powder
  • 20 ml extra virgin olive oil
Instructions:
  • Preheat your oven to 230C (210C fan-forced).
  • Place chopped herb stalks in a bowl, then add turmeric, smoked paprika, salt, pepper, stock powder, and oil. Mix thoroughly.
  • First, gently remove the outer leaves from the cauliflower and place it on a baking tray. Trim the base of the cauliflower to ensure it sits evenly on the tray. Spoon the marinade over the cauliflower, making sure to coat it well, and drizzle any extra marinade over the leaves. Roast in the oven for 20 minutes.
  • Lower oven temperature to 180C/160C fan-forced. Take leaves off tray and save. Roast cauliflower for an additional 20 minutes, or until golden brown and tender. Let cool slightly.
  • Chop cauliflower into large florets and place on baking tray. Squeeze lime juice and drizzle oil over cauliflower. Transfer to serving plate. Top with eschalot, almonds, currants, coriander, mint, and parsley. Season with salt and pepper, then toss gently. Garnish with cauliflower leaves and remaining marinade. Serve.

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