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Nicola Galloway's roasted cauliflower salad

27 December 2022
Category:
warm roasted cauliflower salad + zesty yoghurt dressing 2

This is a warm layered salad with a base of creamy, tart yoghurt, topped with sweet roasted cauliflower and salty chickpeas, and extra flavour and texture from fresh herbs and sliced almonds. It makes a wonderful centrepiece to the dinner table, served alongside pan-fried fish or slow-cooked lamb.

To read more about Nicola Galloway's sustainable and scrumptious cookery, click here.

Warm roasted cauliflower salad and zesty yoghurt dressing

Serves 4–6 as a side

Ingredients

  • 1 whole cauliflower (about 800g)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • cracked pepper
  • 400g can chickpeas or 1½ cups homecooked, well drained
  • handful of chopped mint and/or parsley
  • 3 tablespoons sliced almonds, toasted

Zesty yoghurt dressing

  • ½ cup (125ml) natural unsweetened yoghurt
  • zest and juice of ½ lemon (1–2 tbsp juice)
  • 1–2 garlic cloves, finely chopped (optional)
  • 1 tablespoon olive oil
  • pinch of salt

Method

Preheat the oven to 190°C (fan 170°C).

Chop the cauliflower into bite-sized florets and place on a large baking tray. Add the olive oil, spices and seasoning, and mix well to combine. Spread out the cauliflower in a single layer so that it cooks evenly and roast for 10 minutes.

Remove the tray from the oven, add the chickpeas, and use a metal spatula to flip and muddle with the cauliflower. Roast for a further 10–15 minutes until nicely golden around the edges and the cauliflower is just tender – don’t overcook, or the cauliflower will be mushy.

Cool a little.

Combine the dressing ingredients in the base of a large salad bowl. Spoon over the warm cauliflower and chickpeas. Scatter with herbs and toasted almonds and serve. Toss to gently combine at the table.

This salad can be made a few hours ahead of time and kept covered at room temperature until ready to serve (although it will no longer be a warm salad).

Edited extract from The Homemade Table: Seasonal Recipes, Preserves and Sourdough by Nicola Galloway, published by Potton & Burton, RRP$59.99. Photography by Nicola Galloway.

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