Friday, 24 August 2018

Cauliflower, rocket, pine nut and currant salad

I have had days of late when I have been overenthusiastic about buying cauliflower or pumpkin.  When it is clear I have no idea what to do with it, I roast it and feel more inspired.  Which is how today's salad came about.  It sounds fancy but it is really simple.  If you have some roasted cauliflower in the fridge.

This salad was inspired by one I ate at a dinner party on the weekend.  It was far more impressive than mine with a large bed of green leaves, a pile of colourful roasted vegies and whole walnuts.  But I am quite in love with roasted cauliflower lately.

I made it at lunchtime and wrapped some in a flatbread.  It was so good I then ate the rest of it.  I really liked the simple olive oil and balsamic dressing.  I tried with less olive oil but it needed the full amount in the recipe and some seasoning to make it right.

I liked it so much that I made the salad again for tea.  It was also an excellent way to use up the rest of that roasted cauliflower.  We served it with vegetarian sausages and pomme noisettes.  (The latter might be more familiar to you as potato gems or tater tots but when I was little they were always "pomme noisettes" - makes me sound rather fancy but I can assure you they were not!)

Speaking of potatoes, what a week in Australian parliament with the Liberals in a bloodbath that involved two challenges to the Prime Mininstership, three ministers running for PM, relief that Mr Potato Head didn't succeed and wariness that ScoMo is our new PM.  No wonder our week ended with roasting marshmallows over a friends outdoor fire rather than with a virtuous salad.  But I am looking forward to the end of winter and more salads on the horizon.

 I am sending this to Allotment to Kitchen (and co-host VegHog) for Eat Your Greens.

More cauliflower salads at Green Gourmet Giraffe:
Cauliflower, cranberry, feta and walnut salad (gf)
Cauliflower and sesame salad (gf, v)
Celery, watercress and cauliflower salad (gf, v)
'Raw' mock fried rice (cauliflower salad) (gf, v)
Warm vegetable and lentil salad (gf, v)

Cauliflower, rocket, pinenut and currant salad
Inspired by
serves 1-2

1 large handful rocket (arugula)
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1 cup of roasted cauliflower
1 tsp toasted pine nuts
1/2 tsp currants
squeeze of lemon juice

In a small mixing bowl, toss together rocket, olive oil, balsamic vinegar and seasoning (I added a pinch of salt and a shake of pepper). Arrange rocket on a plate.  Top with cauliflower, pine nuts and currants and a squeeze of lemon juice.

NOTES: you could scale this up but might not need quite as much oil and vinegar dressing because I think my generous handful of rocket could have done with a bit less dressing.  Don't skimp on the oil to vinegar ratios as it needs the 2:1 oil to vinegar.  I forgot to scatter with parsley.

On the Stereo:
U218 Singles: U2


  1. That looks and sounds DARN Marvelous! YUM!

  2. I too am enjoying roasted cauliflower, I think it is my favourite way to eat it too. I picked up another yesterday to make buffalo cauliflower wings. Thank you so much for joining in with #EatYourGreens this month. Australian politics has been dominating the UK news this week.

  3. I recently got a 'wonky veg box' in a supermarket delivery and also ordered a cauliflower...lo and behold one came in the box too so I had a lot of cauliflower! Like you, roasting it works at those times and I wish I'd had this post for inspiration.

  4. Sounds delicious! I love roast cauliflower - I often just make a load and keep it for snacking on. Pine nuts and currants sounds fancy - as does pommes noisettes!

  5. This looks so delicious, and I love roasted cauliflower anyway. I need to make some soon. Thanks for the Eat Your Greens contribution too!


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