Published On: Tue, May 29th, 2018

Roasted cauliflower salad with Romano peppers and pistachios

This roasted cauliflower salad with Romano peppers and pistachios is ridiculously simple to make but looks so beautiful on the table. The sugar, sweetener and gluten-free dressing is the ultimate in Umami flavour without needing to add a sweetener thanks to the addition of the coconut savoury Sause. Hints of smokiness from the paprika paired with crispy roasted cauliflower and some natural sweetness from the peppers. All cuddled together in a limey, sesame, ginger dressing.

Roasted cauliflower salad

Roasted cauliflower salad with Romano peppers and pistachios

Recipe created by Jo Harding (@modernfoodstories)

Serves: 3-4 | Cooking time: 35 minutes

Ingredients

  • 1  large  cauliflower
  • 2  tbsp Coconut Merchant’s coconut oil or extra virgin olive oil
  • Pinch of  Pink Himalayan or sea salt
  • 1 heaped tsp paprika
  • 2  romano peppers
  • 1 tbsp extra virgin olive oil
  • 1 small pomegranate
  • 30 g parsley, chopped
  • 10 g chives, chopped
  • 10 g mint, chopped
  • 5 sun-dried tomatoes, chopped
  • 50 g sugar snap peas
  • 40 g pistachios, crushed
  • 1 tsp sesame seeds
  • Small  handful of baby watercress or pea shoots

Ginger & lime dressing:

  • 1/2 lime, juiced
  • 1 Tbsp grated ginger
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp Coconut Merchant’s coconut savoury sauce
  • Pinch of Pink Himalayan or sea salt
  • Pinch of cracked black pepper

Method

  1. Preheat the oven to 210C/ 410F (190C fan-assisted.)
  2. Remove the leaves and stalk from the cauliflower. Chop the cauliflower into smaller florets. Place on a baking tray and toss with paprika, salt and 2 tablespoons of oil. Roast in the oven for 25 minutes until golden.
  3. Remove the stalk and seeds from the peppers. Chop into 2 cm chunks. Place on a separate baking tray and toss with 1 tablespoon of olive oil. Roast for 15 minutes until soft.
  4. Remove the seeds from the pomegranate, slice the sugar snap peas, sun-dried tomatoes and finely chop the fresh herbs.
  5. When the vegetables are roasted, transfer to a serving dish. Toss with the herbs, pomegranate, sugar snap peas, sun-dried tomatoes, pistachios and dressing. Top with sesame seeds and baby watercress or pea shoots.

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