This dish paired with a vibrant dressing, this roasted cauliflower salad delights the taste buds and nourishes the body. The process does involve multiple steps, but we promise that the labour of love is worth the effort. Allow 45 minutes to prepare.
The main star of the dish is the cauliflower. Cauliflower contains a compound called sulforaphane's, which is found in all vegetables of the brassica family (brussel sprouts, broccoli, kale, etc), and is extremely beneficial to our liver. It contains one of the most potent enzymes required during the second phase of detoxification. We all know that the holiday season can be impactful on this organ, so eating brassicas is a great way to support its processes. Sulforapharanes also has anti-oxidant, anti-inflammatory and anti-cancer properties. Aside from all of this, cauliflower is also an excellent source of vitamin C.
If pomegranate seeds are unavailable or out of season, substitute for pickled beetroots or even sauerkraut to get a dose of probiotics. Double the recipe if making for a large group of people.
Festive Roasted Cauliflower Salad
(Serves 4 sides)
Ingredients
- 1 large cauliflower, halved
- ½ medium red onion, sliced into half-moons
- 1 apple or pear, sliced
- ¼ cup pomegranate seeds
- 2 tbsp pistachio nuts, toasted and chopped
- Handful of greens (spinach, mesclun, rocket)
Dressing
- 80ml olive oil
- ¼ cup fresh parsley, chopped
- 3 tbsp fresh mint, chopped
- 3 tbsp fresh tarragon, chopped (or 1 tsp dried)
- 1 tsp ground cumin
- 2 tbsp lemon juice
- Salt and pepper, to taste
Directions
Preheat the oven to 180°C, line two baking sheets.
Take one half of the cauliflower and roughly chop it into pieces, stalk included. Place the cauliflower onto a baking tray, making sure not to over-crowd it, season with generous salt and pepper. Drizzle over olive oil. Set aside while you prepare the other half of the cauliflower.
Cut the other half of the cauliflower into bite-sized florets. Place the florets and sliced onions in a single layer on another baking tray and season with salt, pepper and olive oil. Place both baking trays into the oven and bake for 25-35 minutes or until golden brown. Remove and allow to cool. Tip the roughly chopped cauliflower into a food processor and combine until you achieve a rice-like consistency.
When everything has cooled down, combine the cauliflower rice and cauliflower florets with the remaining ingredients in a large serving bowl and enjoy.
If serving later, make sure to keep the apples or pear submerged in ice water or squeeze lemon juice over them to prevent browning.
For the dressing, mix all ingredients in a jar, shake and dress the salad before serving.
Enjoy!