Roasted Cauliflower Broccoli Salad
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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Need
-
The Salad
- 1/2 large purple cauliflower
- 1 whole yellow cauliflower
- 1/2 large white cauliflower
- 1 head of brocolli
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and cracked black pepper to taste BUY
- 100 Cups dried cranberries (craisins)
- 60 Grams tamari or shoyu, or soy sauce
- 60 Grams shelled pistachios
- 30 Grams pine nuts, lightly toasted
- 1/2 red onion sliced thinly
- 1 Handful fresh mint leaves
- 1 spring onion, sliced on the angle
- edible flowers if you wish
-
The Dressing
- 3 cloves garlic
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 Teaspoon dried red chilli flakes
- 100 Grams fresh lemon juice
- 40 Grams pure maple syrup
- 20 Grams red wine or sherry vinegar
- Generous Pinches pink salt flakes BUY
Do
- 1
Preheat oven with a grill to a very high heat, 200°C or more.
- 2
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.
- 3
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.
- 4
Meanwhile, soak the cranberries in the tamari sauce. When they have plumped up, add them and any residual sauce, to the cauliflower mixture.
- 5
Add remaining salad ingredients except the flowers if using and toss gently.
- 6
Place all dressing ingredients into the Thermomix bowl and blend 20 sec/speed 10.
- 7
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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