Name: Spiced Roasted Cauliflower And Orange Salad Recipe
Total time: 35 min
Yield: 4
Cuisine: British

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Earthy, gently-spiced cauliflower and sweet, tart orange make excellent bedfellows in this hearty vegan salad, scattered with a handful of toasted cashews for extra crunch and lightly pickled onions for bite and tanginess. 

How to make Spiced Roasted Cauliflower And Orange Salad Recipe

Victoria Glass

Crawler

British

<p>Earthy, gently-spiced cauliflower and sweet, tart orange make excellent bedfellows in this hearty vegan salad, scattered with a handful of toasted cashews for extra crunch and lightly pickled onions for bite and tanginess. </p>

Red Onion

White wine vinegar

Large cauliflower

Olive oil

Ground Cumin

Chilli Powder

Garlic Clove

Dijon mustard

Extra virgin olive oil

Honey

Coriander

Oranges

Handful of cashew nuts

step 1

Toss the onion in 1 tsp salt and the vinegar. Leave to stand for 30 minutes this will take the harshness out of the raw onion.

step 2

Trim the leaves off the cauliflower and cut the rough outer leaves into 2. 5cm pieces. Leave the softer inner leaves whole. Cut the florets from the cauliflower and cut any larger ones in half. After trimming off any woody bits, cut the stalk into manageable chunks.

step 3

Slosh the oil in a large roasting tin and stir in the cumin and chilli powder. Season generously with salt and stir to combine.

step 4

Tip in the cauliflower pieces and stir until each piece is thoroughly coated. Roast for 2025 minutes.

step 5

Just before you are ready to serve, strain the onions, reserving the vinegar.

step 6

Whisk together the reserved pickling vinegar, garlic, dijon, extra virgin olive oil, honey (if using), coriander and any juice from the oranges in a bowl. Add the orange segments.

step 7

Arrange the roasted cauliflower on a serving dish and spoon over the vinaigrette, along with the orange segments. Scatter over the onions and cashew nuts and serve.

step 8

Great British Chefs