Roasted Cauliflower Broccoli Salad

Serves 6 Prep Time 10 minutes   Cook Time 10 minutes   Rated:

I always get a bit inspired when I shop for anything and see amazing produce, this is where this one came from. I have a ring I purchased in Monkey Mia that needed up sizing, and the jeweller I was recommended to visit happened to be in a shopping centre with an amazing green grocer. $100 later, we have this salad, but loads more coming. DELISH! Fresh and well suited for the summer months ahead. Enjoy!

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Preheat oven with a grill to a very high heat, 200°C or more.


Chop all the cauliflower and broccoli into small florets and spread across a paper lined baking tray. You may need to do this in two batches. Drizzle with plenty of EVOO and season well with salt and pepper.


Grill for approximately 8-10 minutes until just charring on the edges and softening the vegetables slightly. Remove and place into a large mixing bowl.


Meanwhile, soak the cranberries in the tamari sauce. When they have plumped up, add them and any residual sauce, to the cauliflower mixture.


Add remaining salad ingredients except the flowers if using and toss gently.


Place all dressing ingredients into the Thermomix bowl and blend 20 sec/speed 10.


Place the salad onto a serving platter and add the edible flowers. Drizzle with dressing and serve. This salad actually improves over time, so dressing it ahead of serving is absolutely fine.

Served with

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