this salad for me. Yes, I am positive, that this is my number one salad of the moment. Slow roasted cauliflower, almost sweet with the caramelisation, hints of charring on some of the florets, on a bed of the most delicious and creamy sweet potato hummus and a generous sprinkling of a crunchy sexy spicy nut dukkah, all pulled together with a lemony balsamic dressing and herbs. Oh my God! The best bit? It is vegan AND gluten free so everyone can pick up their fork and dig in. This recipe serves four as a main meal, six to eight as a shared platter and is literally one of the simplest salads you will make that is big on flavour. Really big!
Yesterday I launched #nuts30days30ways campaign with Nuts For Life with a fun Food Styling And Photography workshop in Sydney. I also created this delicious recipe for them incorporating nine out of the ten tree nuts in Australia. The campaign is to encourage everyone to have a healthy handful (just about 30g) of nuts everyday to assist in your optimum heart health and weight management besides the gazillion other benefits eating nuts seem to have. I must confess, I find it hard to stop at 30g. I eat a lot of nuts every day. With a nut-free policy at school (due to allergies), my baking usually involves one nut version and one nut free version of whatever cake, muffin or slice I am baking on a daily basis. From morning smoothies to a quick after school snack and lunch in between, nuts feature heavily in out diet. Pecan and pistachios are my absolute favourite. What are yours? Do you eat nuts everyday? If you do, show me your nuts on Instagram with the hash tag #nuts30days30ways in the month of March to win a fabulous $500 food styling package! Don’t forget to get a free 30-day Nut inspiration booklet to inspire you to get cracking with nuts every day.
BROWSE >> CAULIFLOWER RECIPES
BROWSE >> SWEET POTATO RECIPES
BROWSE >> VEGAN RECIPES
Four Years Ago – Sour Cream Tart
Seven Years Ago – Cranberry Zucchini And Walnut Bread
FOR THE CAULIFLOWER
- 1 head cauliflower broken into florets (550g approx.)
- 4 tablespoons olive oil
- ½ teaspoon sea salt flakes
- black pepper
FOR THE DRESSING
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- handful of parsley leaves, finely chopped
FOR THE SWEET POTATO HUMMUS
- 400g roasted sweet potato (toss cubed sweet potato in some olive oil and roast at 200C (180C fan forced) for approx. 40 minutes until tender. Cool)
- 3 large garlic cloves
- 1 (400g ) can chickpeas, rinsed and drained
- juice of 1 small lemon
- 1 teaspoon sea salt flakes
- 1 teaspoon ground cumin
- 2 tablespoons tahini
- 80ml mild olive oil
FOR THE SPICE NUT CRUMBLE
- 100g mixed nuts (pecan, pine nut, walnut, hazelnut, brazil nut, almond, cashew, pistachio, macadamia)
- ¼ teaspoon ground cinnamon
- 1/2 teaspoon sea salt flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried red chilli flakes
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- Pre-heat oven to 200C (180C fan forced). Mix all ingredients for cauliflower in a large bowl. Spread in a roasting pan lined with baking paper. Roast for approximately 40 minutes until starting to crisp and brown. Remove from oven, place in a bowl and cool.
- Put all ingredients for the dressing in a mason jar. Shake until combined. Refrigerate until ready to use.
- Place all ingredients for the hummus in the bowl of a small food processor and process until smooth. Refrigerate until ready to serve.
- Pre-heat oven to 170C (150C fan forced). Mix all ingredients for nuts in a small bowl. Spread on roasting pan lined with baking paper. Roast for 8 minutes until toasted and starting to turn a shade darker. Remove from oven. Cool. Crush coarsely.
- Place prepared cauliflower and dressing in a bowl. Toss gently to combine.
- Smear/brush/scoop hummus onto a plate. Top with Cauliflower mix. Garnish with nut crumble and micro herbs.