Warm cauliflower salad

Warm cauliflower salad

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(23 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal206
  • fat11g
  • saturates1g
  • carbs19g
  • sugars18g
  • fibre4g
  • protein8g
  • salt0.11g
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Ingredients

  • 1 cauliflower, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, thinly sliced
  • 3 tbsp sherry vinegar
  • 1½ tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp raisins
  • small bunch dill, snipped
  • 3 tbsp toasted, flaked almond
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g baby spinach

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.

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Comments (26)

Grubadubdub's picture
5

My vegetarian guests loved this salad so much. I don't think it needs quite so many raisins because the honey is sweet enough but otherwise perfect. Next time I will just sprinkle the almonds on top and not stir through because they became soggy.

nik-o-lai's picture
3.75

Pretty nice recipe and a good way to eat lots of cauli. I used about two pinches of chopped dill but that was nearly too much - but I've never been much of a dill fan.

bandcamper's picture
5

I made a batch of this on Saturday and have it in Kilner jars to have cold for my lunches this week. Absolutely delicious, the tangy dressing really lifts the flavours, it's very moreish! A new way of cooking cauliflower which I'll definitely do again. Would be a nice salad to take to a BBQ.

hungry eyes's picture
3.75

Yum! Really easy to make, tastes great. Cold leftovers the next day still good. Portions as given are ample for a main meal on its own (well... might've had some extra spinach, Popeye would approve). Cheap and tasty, will be making again.

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
5

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
4

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
5

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
5

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
5

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

imorra's picture
5

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

kartini4182's picture
4

Simple yet lovely combination of flavours... goes well with not too empowering dishes...

nafarros's picture
5

This was delicious and I loved the dressing.

lizleicester's picture
4

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

meisterstueck's picture
4

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
5

Really really lovely dish!

emacie's picture
5

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

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