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, copies of which are ONLY available in my store. Go get it before there are none left. It has been a best seller and no reprint is planned.
In the meantime, enjoy this one!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
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.
