Warm cauliflower salad

Warm cauliflower salad

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(19 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
206
protein
8g
carbs
19g
fat
11g
saturates
1g
fibre
4g
sugar
18g
salt
0.11g

Ingredients

  • 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

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Method

  1. 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.
  2. While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
  3. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

Recipe from Good Food magazine, March 2011

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Comments

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smp1972's picture

This recipe is listed as vegan but I'm afraid honey is not acceptable to a vegan diet

goodfoodteam's picture

Hi there. This recipe was incorrectly listed in the vegan collection and has now been removed. We'd like to apologise for this error and also thank you for flagging it. Best wishes, BBC Good Food web team

zoebazuin's picture
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I added chickpeas and roasted them along side the cauliflower. I skipped the raisins, thought about dried cranberries, but ended up forgetting to put them in anyway. great flavors.

louweeza's picture
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Just an insanely bizarre combination of flavours but somehow it worked!

ajaiman's picture

two yumyums and a rumbly tumbly!! we substituted salted cashews for the roasted almonds shenanigans and we added fresh fennel, which really goes well with the dill. we would like to thank the creator of this recipe because we enjoyed it immensely. we would also like to thank the creators of pesto cheese, because it is an excellent accompaniment to the dish. by the way (is an excellent album), we made this our main dish, with bread, pesto cheese and some beer and it was completely satisfying and fulfilling.

moriere's picture
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SO good ! fabulous textures and flavour with the roast caulflower. Roasted caulifower is a first for me and deffinaty to be repeated. Used top quality Balsamic vinegar touch of olive oil and honey - washed the spinach and added the almonds, raisins and dressing to the caulifolwer mix and warmed it all throug in th eoven for a coupl e of minutes - superb !

jkunft's picture
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This is absolutely gorgeous. I made it from a whole small cauliflower and ended up eating ALL of it by myself in one meal plus seconds. The flavours mix is just genius. I did not have flaked almonds, so I have flaked my own, unpeeled, with skin, and it was lovely, in fact I think the skin adds flavour. Also I did not have dill, so I have omitted that entirely. And finally, I did not have sherry vinegar, so I have used 2 tbsp of balsamic vinegar + 1 tbsp sherry instead

smif12blufy's picture

Margypargy,

This recipe is stated as vegetarian. If you want to make a vegan version just replace the honey with maple syrup (the real Canadian stuff). There won't be muich difference in taste and the maple syrup is, or should be, vegan as it comes from trees.

topcat554's picture
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Made as recipe and thoroughly enjoyed with slow roasted pork and roast potatoes. Guests loved it.

imorra's picture
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Simple but delicious - the combination of flavours is so unexpected yet so perfect! Loved it.

kartini4182's picture
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Simple yet lovely combination of flavours... goes well with not too empowering dishes...

nafarros's picture
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This was delicious and I loved the dressing.

lizleicester's picture
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Very tasty despite having to omit the raisins due to commonly held view amongst my offspring that they are poisonous...

meisterstueck's picture
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Very nice way to prepare cauliflower indeed! Unfortunately I didn't have any spinach so I made it without. Also changed the other ingredients a bit with what I had at home: I took pine nuts instead of almonds, balsamico instead of sherry vinegar, added some mustard to the vinegrette and some fresh coriander instead of dill.

denyahn's picture
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Really really lovely dish!

emacie's picture
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Great salad; warm and filling. Didn't have sherry vinegar, used a little port instead, tasted great.

margypargy's picture

This recipe isn't vegan because it contains honey.

aheywood's picture
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Really delicious, I will be making this again, and twice as much!

lalybaba's picture
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I love this! It's really easy and really tasty I first saw it in the magazine and have made it repeatedly since both as a stand-alone lunch/light super or to accompany grilled steaks. I'd never roasted cauliflower before and was slightly nervous of doing so, but do it regularly now. It's a really nice change to cauliflower cheese or boring boiled cauli (especially when you have a glut of them).

foodielulu's picture
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Easy and delicious - with so many tastes it made a delicious stand-alone lunch: am told to make it 'as often as I like'!

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