Warm Cauliflower Salad
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!
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- 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
- 30 Grams honey
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 60 Grams red wine vinegar
- 1 Teaspoon French Mustard
- 30 Grams currants
Preheat oven to 180°C and line a baking tray with paper.
Toss the cauliflower with just enough extra virgin olive oil and seasoning to coat. Roast for 15 minutes.
Stir in the onion and roast a further 15 minutes until just tender. Cool slightly.
To make the dressing, place honey into the Thermomix bowl and warm through 1 min/50°C/speed 1.
Add extra virgin olive oil, vinegar and mustard to the Thermomix bowl, and blend 20 sec/speed 8.
Add currants and stir through 2 sec/speed 3.
Toss remaining salad ingredients through the warm cauliflower and arrange on a platter. Drizzle with the dressing. Serve warm.
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