Spiced roasted cauliflower and orange salad
Earthy, gently-spiced cauliflower and sweet, tart orange make excellent bedfellows in this hearty vegan salad, scattered with a handful of toasted cashews for extra crunch and lightly pickled onions for bite and tanginess. There's no need to throw away the leaves and stems – they are just as delicious, if not moreso, than cauliflower florets. In fact, if you have a glut of leaves to use up, you can make this dish with them alone. Read Victoria's feature for further tips on using up veg tops and leaves.
Ingredients
- 1 red onion, finely sliced into half moons
- 2 tbsp of white wine vinegar
- 1 large cauliflower , leaves, stems and all
- 2 tbsp of olive oil
- 2 tsp ground cumin
- 1/4 tsp chilli powder , hot
- 1 garlic clove , crushed
- 1 tsp Dijon mustard , heaped
- 5 tbsp of extra virgin olive oil
- 1 tsp honey , optional
- 1 bunch of coriander , stems finely chopped and leaves roughly chopped
- 2 oranges , peeled and segmented (reserve any juice)
- 1 handful of cashew nuts, lightly toasted
- salt
Method
1
Preheat the oven to 200°C/gas mark 6
2
Toss the onion in 1 tsp salt and the vinegar. Leave to stand for 30 minutes – this will take the harshness out of the raw onion
3
Trim the leaves off the cauliflower and cut the rough outer leaves into 2.5cm pieces. Leave the softer inner leaves whole. Cut the florets from the cauliflower and cut any larger ones in half. After trimming off any woody bits, cut the stalk into manageable chunks
4
Slosh the oil in a large roasting tin and stir in the cumin and chilli powder. Season generously with salt and stir to combine
5
Tip in the cauliflower pieces and stir until each piece is thoroughly coated. Roast for 20–25 minutes
6
Just before you are ready to serve, strain the onions, reserving the vinegar
7
Whisk together the reserved pickling vinegar, garlic, Dijon, extra virgin olive oil, honey (if using), coriander and any juice from the oranges in a bowl. Add the orange segments
8
Arrange the roasted cauliflower on a serving dish and spoon over the vinaigrette, along with the orange segments. Scatter over the onions and cashew nuts and serve
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Spiced roasted cauliflower and orange salad
