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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
- 3 Garlic Cloves
- 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
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.
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