Turmeric roasted cauliflower salad


I have spent the winter roasting everything is sight, and am having problems weaning myself off all of the amazing roast vegetables I have become addicted to, particularly pumpkin, sweet potato, potatoes and cauliflower.  

Luckily, I am successfully converting many of my roast meals into salads, and this completely invented on the spot cauliflower concoction was so good, it deserves to be immortalised in an actual written recipe.

For a side salad for four, or a meal for two, you will need:

Half a head of cauliflower

1/2 a teaspoon of turmeric

1/2 a teaspoon of cumin seeds

1/3 of a teaspoon of mustard seeds

1/3 of a teaspoon of salt

Juice of half a lemon

1 teaspoon of olive oil

A bag of washed rocket leaves

Half a lime, chopped into quarters

One chopped red chilli 

A handful of coriander leaves

Some sliced red onion

Salt to taste

Start by heating the oven to 200 degrees celsius.  If you have a whole cauliflower, slice it into two, then slice thinly into pieces around half an inch thick.  Wash and dry the cauliflower pieces.  In a small bowl, add the turmeric, mustard and cumin seeds, salt, lemon and olive oil and mix.  Spread the cauliflower pieces on an oven tray lined with baking paper, and using a pastry brush, brush the cauliflower on one side with the turmeric mix.  

Bake for around 20 minutes, or until the cauliflower is looking browned, even a little bit burned around the edges.  Remove from oven, turn the pieces over, brush with remaining marinade and continue to bake until this side has also browned well.  Remove from oven and set aside.

In a large bowl, mix the rocket leaves, coriander leaves, red onion, lime and chilli slices. Squeeze over with a bit of lime juice and add salt to taste.  Place around half this mixture on a serving platter, top with pieces of cauliflower, and then add remaining salad and arrange to preference.

You can definitely use a bit more oil both to roast the cauliflower and to dress the salad - but I'm trying really hard with my oil free cooking, so am very conservative in my use.

I have to say this ended up being a very tasty and also very filling meal... I did end up eating nearly half a cauliflower for lunch on my own, but I was in heaven the entire time!!! Enjoy.