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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Need

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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