Preparation: 15 minutes
Cooking: 30 minutes / 185 degrees
Portions: 2-3
Difficulty: medium
Price: 10-12 Euros
Preparation: 15 minutes
Cooking: 30 minutes / 185 degrees
Portions: 2-3
Difficulty: medium
Price: 10-12 Euros
Cauliflower is rich in fiber and Vitamin B. However, it had never occurred to me that it could be eaten differently than steamed or boiled. Last year it started growing on me. And for a short period of time I started getting obsessed with cauliflower and all the different things you can make. This salad is really exceptional. And impressive to serve. The baking of the cauliflower can result it many different variations. For this salad you need a few simple ingredients. I remember being so impressed for two reasons: the first was that a salad rarely attracts my attention and this one did and secondly how cauliflower transformed in the oven. It became so sexy and interesting and attractive. And yes, I am still talking about a vegetable.
INGREDIENTS
Ruccola & Valeriana salad – or any salad of your preference
1 large head of cauliflower
1 avocado
1/2 teaspoon paprika
1/4 teaspoon cayenne powder
1/2 teaspoon fine sea salt
2 Tablespoons olive oil
1/2 cup raw walnuts
2 tbsp of raisins
balsamic vinegar
Tahini Sauce
1 clove of garlic, minced
3 Tablespoons tahini
3 Tablespoons lemon juice
2 Tablespoons water + additional to thin if necessary
3 Tablespoons olive oil
salt and pepper
PREPARATION
Preheat the oven to 185C. Wash the head of Cauliflower and dry well. Toss it with spices, olive oil and the balsamic vinegar. Massage it well to make sure it is well covered and oiled up. Place on a baking sheet and roast in the oven until the florets are golden and brown. Turn the cauliflower halfway through cooking. It needs approximately 30 minutes in total but test how tender it is using a fork.
Prepare the dressing by combining all the ingredients in an empty jar and whisking until smooth. Use a food processor for the creamiest consistency. Taste test and adjust as needed. If you are not a big fan of garlic, cut it in half and remove the stem. This makes it much lighter. You can also use half a clove instead of a whole.
Let the cauliflower cool. Break the cauliflower head into small pieces. Place your salad on a platter, on top arrange the florets and avocado slices. Break the walnuts by hand into small pieces and distribute evenly. Do the same with the raisins.
Lastly drizzle your sauce over the salad. Add some water if your dressing is too thick. Enjoy with fresh bread, and a spoon full of cottage cheese.
