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!
Grilled Cauliflower Salad
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.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
8 Comments
tastyrecipesfrompooja
Wonderful recipe! And your Photoghrphy! It’s simply out of this world!!!! I too love cauliflower, especially cauliflower tikka!
Deeba @ PAB
Cauliflower tikka sounds absolutely yum Pooja. Please share the recipe. Thank you so much for stopping by!
Diana Lopes
I love cauliflower in everything, so I’m definitely going to try this delicious-looking dish. Thanks!
Deeba @ PAB
Yayy. So glad. I’ve just started really loving it!
Rudra
Wonderful recipe ! CAULIFLOWER is the most often vegetable for a diet. As we bored of these boiled vegetables. We normally try new recipes for a better taste. ROASTED CAULIFLOWER SALAD is one of the recipe we can try on diet.
Ashish
Awesome! It’s a great pleasure to visit here, I found delicious dishes here and I would like to visit again here.
Deeba @ PAB
Thank you for stopping by.
Chococraft
Wonderful post, Its much informative post. Thanks for sharing with us.