Cauliflower Salad

Cauliflower Salad

Salad & Starter 649 Last Update: Dec 28, 2021 Created: Dec 22, 2021
Cauliflower Salad
  • Serves: 4 People
  • Prep Time: 15 min
  • Cooking Time: 20 min
  • Meal: Dinner
  • Cuisine: Mediterranean
  • Difficulty: Easy
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A fresh and fulfilling salad

Ingredients

Directions

  1. Preheat oven on Fan Plus at 160°C.
  2. Place the almonds and pine nuts on a baking in the oven on shelf position 2 and roast for 5-8 minutes, or until golden.
  3. Switch the oven to Fan Grill at 200°C and allow to preheat.
  4. Place the cauliflower florets in a bowl and toss with some oil to coat and a generous pinch of salt. Place on grilling and roast insert onto a multi-purpose tray.
  5. Place the tray of cauliflower in the oven on shelf position 5 and grill for 10-12 minutes, or until you have a nice golden colour and the cauliflower has softened.
  6. Place the verjuice and currants in a small saucepan. Heat on medium-high heat, induction setting 7, until the verjuice begins to boil. Remove from the heat and transfer to a salad bowl, allow to cool in the bowl for 5 minutes.
  7. Add to the salad bowl along with the currants, lemon zest and tamarind syrup.
  8. Stir to combine before adding in the nuts and herbs, stir again.
  9. Once the cauliflower has cooked, transfer directly to the bowl and gently toss the salad until everything is evenly combined.
  10. Place on a large plate or serving dish and serve immediately.

Cauliflower Salad



  • Serves: 4 People
  • Prep Time: 15 min
  • Cooking Time: 20 min
  • Calories: -
  • Difficulty: Easy

A fresh and fulfilling salad

Ingredients

Directions

  1. Preheat oven on Fan Plus at 160°C.
  2. Place the almonds and pine nuts on a baking in the oven on shelf position 2 and roast for 5-8 minutes, or until golden.
  3. Switch the oven to Fan Grill at 200°C and allow to preheat.
  4. Place the cauliflower florets in a bowl and toss with some oil to coat and a generous pinch of salt. Place on grilling and roast insert onto a multi-purpose tray.
  5. Place the tray of cauliflower in the oven on shelf position 5 and grill for 10-12 minutes, or until you have a nice golden colour and the cauliflower has softened.
  6. Place the verjuice and currants in a small saucepan. Heat on medium-high heat, induction setting 7, until the verjuice begins to boil. Remove from the heat and transfer to a salad bowl, allow to cool in the bowl for 5 minutes.
  7. Add to the salad bowl along with the currants, lemon zest and tamarind syrup.
  8. Stir to combine before adding in the nuts and herbs, stir again.
  9. Once the cauliflower has cooked, transfer directly to the bowl and gently toss the salad until everything is evenly combined.
  10. Place on a large plate or serving dish and serve immediately.

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Author Miele fwakim@wakim-group.com Miele

Miele offers products to its customers that set the standards for durability, performance, ease of use, energy efficiency, design and service. This corresponds to the guiding principle "Immer Besser" which the founders Carl Miele and Reinhard Zinkann printed on their first machines - and which characterises Miele to this day. Miele believes in clean lines and timeless elegance in its design and uses an advanced technology that helps households prepare and cook exquisite meals.

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