- 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
- Preheat oven on Fan Plus at 160°C.
- 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.
- Switch the oven to Fan Grill at 200°C and allow to preheat.
- 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.
- 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.
- 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.
- Add to the salad bowl along with the currants, lemon zest and tamarind syrup.
- Stir to combine before adding in the nuts and herbs, stir again.
- Once the cauliflower has cooked, transfer directly to the bowl and gently toss the salad until everything is evenly combined.
- 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
- Preheat oven on Fan Plus at 160°C.
- 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.
- Switch the oven to Fan Grill at 200°C and allow to preheat.
- 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.
- 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.
- 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.
- Add to the salad bowl along with the currants, lemon zest and tamarind syrup.
- Stir to combine before adding in the nuts and herbs, stir again.
- Once the cauliflower has cooked, transfer directly to the bowl and gently toss the salad until everything is evenly combined.
- Place on a large plate or serving dish and serve immediately.
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