Warm Cauliflower Salad
This is a total entertaining dinner winner. I love this recipe. It is ultra simple to make, verging on keto, (easily adapted) and just so delish! MENU
I love this salad, it is just so simple. YOu can prep everything in advance, keep them separate and then just toss and finish when you are ready to serve. It is easy to add or shrink according to your entertainment requirements. I think it goes well with almost anything from the BBQ, but is great as a hearty lunch with some crusty bread and a rough red! (SO I'm told!) This recipe appears in the Cooking with Tenina cookbook, which is now only available as an ebook and free to Insiders. It has been popular and is no longer in print. So join us to get it for free!
In the meantime, enjoy this one!
Serving Suggestions:
Serve alongside roast chicken, turkey or spiced lamb.
Pair with grilled or roasted fish, especially salmon or ocean trout.
Spoon alongside slow-roasted lamb shoulder or pulled lamb.
Serve with crispy-skinned chicken thighs and a dollop of yoghurt.
Make it part of a Middle Eastern-inspired feast with hummus, flatbread and falafel.
Pair with grilled halloumi or whipped feta for a satisfying vegetarian meal.
Serve with roast pumpkin, lentils and a tahini dressing for a hearty plant-based plate.
Add chickpeas and crumbled feta to turn it into a substantial lunch.
Serve warm over couscous, quinoa or freekeh.
Pair with a simple green salad and crusty sourdough for an easy dinner.
Serve as part of a roast dinner instead of traditional potato or rice sides.
Top with poached or fried eggs for a delicious brunch or light meal.
Add shredded roast chicken and a lemony yoghurt dressing for a complete salad.
Serve alongside spicy harissa chicken or Moroccan-style lamb.
Finish with a generous spoonful of Greek yoghurt, labneh or tahini sauce.
Need
- 1 cauliflower broken into florets
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and pepper, to taste BUY
- ½ large red onion, thinly sliced
- Handfuls of baby spinach leaves
- 50 Grams flaked almonds, toasted
- Small bunch of dill, snipped
-
Dressing
- 30 Grams honey
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 60 Grams red wine vinegar
- 1 Teaspoon French Mustard
- 30 Grams currants
Do
- 1
Preheat oven to 180°C and line a baking tray with paper.
- 2
Toss the cauliflower with just enough extra virgin olive oil and seasoning to coat. Roast for 15 minutes.
- 3
Stir in the onion and roast a further 15 minutes until just tender. Cool slightly.
- 4
To make the dressing, place honey into the Thermomix bowl and warm through 1 min/50°C/speed 1.
- 5
Add extra virgin olive oil, vinegar and mustard to the Thermomix bowl, and blend 20 sec/speed 8.
- 6
Add currants and stir through 2 sec/speed 3.
- 7
Toss remaining salad ingredients through the warm cauliflower and arrange on a platter. Drizzle with the dressing. Serve warm.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
