Seasonal local food recipe No.168: Warm cauliflower salad


Roasted cauliflower makes a delicious crunchy winter salad in this recipe from BBC Good Food. You can use the mixed salad leaves in Camel CSA’s weekly veg boxes instead of the baby spinach.

Serves: 4

Preparation time: 15 minutes
Cooking time: 35 minutes

1 cauliflower, broken into florets
2 tbsp olive oil
1 red onion , thinly sliced
3 tbsp sherry vinegar
1½ tbsp honey
3 tbsp raisins
small bunch dill , snipped
3 tbsp toasted, flaked almonds
50g baby spinach

Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.

While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

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