Roasted Cauliflower Salad – making the most of vegetables! #glutenfree #plantfood

Roasted Cauliflower Salad … not sure why it took me so long to discover this. There was a time that I disliked everything cauliflower other than a cauliflower based lamb curry or Gobhi Gosht that my mother made every winter. Cauliflower was the most boring vegetable at our place, and we looked in wonder as the literal truckloads that the farms around our place produced.Then I began gently trying a few things. First the raw nibble,then a quick stir fry, a vinegar based raw ferment. Then soup. Hmmm, now so bad. The big breakthrough came when I began making stuffed parathas {flatbreads} and everyone at home began enjoying them. Next a quick Indian stir fry that became one kids favourite. Yes, there was hope!Then one day I thought the oven is on, let me toss a quick lot of sliced cauliflower in olive oil and grill it. Turned out quite delicious and I couldn’t stop eating them off the tray. Be warned that this is addictive as it comes out of the oven, especially the bits that are crispy brown on the edges. Also be warned that the cauliflower shrinks quite a bit while baking, so a medium head of cauliflower might yield enough for 2 servings only.This Roasted Cauliflower Salad a great salad for winter, and also for spring. I have served this warm from the oven, as well as chilled overnight. It’s addictive good both ways. I have to say I love it because the garlic just shines. I usually up the garlic quite a bit. If you love garlic, you might consider doing that too!

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Grilled Cauliflower Salad

Grilled Cauliflower Salad is a great salad for winter, and also for spring. I have served this warm from the oven, as well as chilled overnight. It's addictive good both ways. I have to say I love it because the garlic just shines. You can play around with the dressing as you like.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Ingredients

• 1 medium cauliflower

Dressing

• 3 tbsp extra virgin olive oil
• 3-4 cloves garlic minced
• 1 tsp red chili flakes
• Sea salt
• Juice of 1/2-1 lime

Garnish

• 1/2 cup pomegranate pearls
• fresh rocket beet greens etc.

Instructions

• Preheat the oven to 180C.
• Slice the cauliflower vertically to get a cross section of florets.

Dressing

• In a small bowl, whisk together the olive oil, garlic, red chili flakes, sea salt and lime juice. Taste and adjust seasoning.
• Place cauliflower in a large bowl. Pour the dressing over and toss gently to coat.
• Lay the florets out on a baking tray in one flat lot. Do not overlap else the baking will be uneven.
• Bake for approximately 30 minutes, until the edges begin to brown.
• Serve warm or chilled pomegrabate pearls, rocket, beet greens etc.