Roasted Cauliflower Broccoli Salad

Name: Thermomix recipe: Roasted Cauliflower Broccoli Salad
Prep time: 10 min
Cook time: 10 min
Ingredients: 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; pink salt flakes and cracked black pepper to taste; 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 cloves garlic; 70 Grams Extra Virgin Olive Oil (EVOO); 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

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

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.