Roasted Spiced Cauliflower Salad
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Roasted Spiced Cauliflower Salad
Recipe by Stephanie Alexander Kitchen Garden Foundation
Ingredients
2 tsp coriander seeds
2 tsp cumin seeds
½ cup pepitas
½ cup sunflower seeds
2 tbsp extra virgin olive oil
1 long red chilli, de-seeded and finely sliced
2 garlic cloves, peeled and finely sliced
pinch of ground turmeric
1 cauliflower, cut into florets
salt, to taste
pepper, to taste
180 g baby spinach leaves
1 small handful of coriander
2 lemons, cut into wedges, to serve
Raco tray
yoghurt & sesame sauce
1 tsp cumin seeds
½ cup sesame seeds
1 tsp salt
2 cups plain yoghurt
1 small handful of mint, finely chopped
Method
Preheat the oven to 200°C.
Prepare all of the ingredients based on the instructions in the ingredients list.
Dry roast the coriander seeds in the small frying pan, then tip them into the mortar and pestle. Do the same for the cumin seeds.
Dry roast the pepitas and sunflower seeds, and set them aside for later.
Grind the roasted coriander and cumin in the mortar and pestle.
Combine the oil, coriander, cumin, chilli, garlic and turmeric in the large bowl. Add the chopped cauliflower. Toss to coat the cauliflower in the spiced oil. Spoon the cauliflower onto the baking tray then season with salt and pepper. Roast for 30 minutes or until browned and tender, checking that the cauliflower is cooking evenly. Allow to cool.
Toss the cauliflower with the pepitas and sunflower seeds, and gently combine them with the spinach leaves.
To make the yoghurt & sesame sauce, start by dry roasting the cumin seeds in the small frying pan until aromatic. Add the seeds to the mortar and pestle, and grind until fine. Dry roast the sesame seeds in the same pan until golden, then add them to the mortar and pestle with the cumin. Add the salt and pound the sesame seeds until they are broken and the oils have been released. Allow the seed mixture to cool, then add to the yoghurt and mint leaves in the medium bowl.
Serve the cauliflower salad with coriander, lemon wedges and Yoghurt & Sesame Sauce
