Roasted Cauliflower Fattoush

 

Sometimes I really wish life would slow down a bit. Right now that inimitable thing called time is a major stumbling block when it comes to me either savouring precious moments or allowing me to simply catch my breath. On the one hand I ain’t complaining (all this book launch is brilliant) and on the other we are dealing with life-changing developments that make you sit back and wonder ‘what’s it all about?’. No, really? What is it all about?!

 

I don’t suppose these bigger questions will ever truly be answered – thus is the mystery of life and all that but equally I find myself grasping tightly to anything that I hold dear or gives meaning to this existence of mine. Perhaps I’m talking in riddles here and it certainly wouldn’t be the first time, so apologies if this is all gobbledy gook… I guess you could say my head is literally all over the place right now and to be perfectly honest the only thing keeping me sane is those few snatched minutes in the kitchen.

 

As ever, food is my salvation and this Roasted Cauliflower Fattoush is a recent revelation that is satisfying and virtuous in equal measures. The creamy tahini is optional but adds another layer to its late summer awesomeness – my Sister cannot get enough of the stuff, which is high praise indeed. Feel free to play around with the spices – I only wish I had some harissa hanging around at the time, as it would’ve been the perfect addition although my little made up mix did the job just fine. Enjoy!

 

 

what you’ll need

1 small cauliflower head, broken into small florets

1 little gem lettuce

5-6 cherry tomatoes, halved

1/3 large cucumber, peeled, deseeded and cut into half moon shapes

5-6 radishes, roughly chopped

2 pittas, toasted

30g (or 2tbsp) flat leaf parsley

30g coriander

15g (or 1tbsp) mint

 

for the cauliflower marinade

1 tsp smoked paprika

1 tsp cumin

1/2 tsp ground cinnamon

1/2 tsp chilli powder

1/2 tsp allspice

pinch cayenne pepper

juice 1 lime

1 tsp agave

1 tbsp olive oil

sea salt and pepper

 

for the chilli salad dressing

1 tsp chilli paste from a jar

1 tbsp red wine vinegar

1 tsp agave

juice 1/2 lime

3 tbsp olive oil

salt and pepper

 

for the tahini dressing

3 tbsp hummus

2 tbsp tahini

1 tsp agave

juice 1/2 lime

1/4 cup water

 

what you’ll do

pre-heat the oven to 200 degrees celsius/350 fahrenheit. place the cauliflower florets in a baking dish. whisk the marinade together to form a smooth paste and pour over the cauliflower florets, toss until everything is coated and bake for 35-40minutes or until they brown.

 

place all the salad ingredients in a large bowl. whisk the chilli dressing ingredients together untilit emulsifies and pour about a third over the salad. gently mix.

 

lightly toast the pittas and cut into triangular bitesize pieces. drizzle over a third of the chilli dressing before adding to the salad bowl.

 

finely chop the parsley, coriander and mint together and sprinkle half over the salad bowl ingredients. gently mix.

 

whisk the tahini sauce ingredients together until smooth, adding a little more water if necessary.

 

remove the roasted cauliflower from the oven and lightly season with some seasalt. add to the salad and gently toss. serve in a bowl, drizzle over the tahini dressing and smattering of smoked paprika.


One response to “Roasted Cauliflower Fattoush”

  1. […] roasted cauliflower fattoush is full of texture and bold flavor. What a great recipe […]

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