Cauliflower salad

A substantial warm salad suitable for special occasions, pictured here with Aubergine Chermoula (Vegan, Gluten Free)


½ head cauliflower chopped into small florets

2-3 tablespoons olive oil

3 large handfuls nuts – hazel, brazil, almond.

10 kalamata olives

5 garlic cloves (whole, peeled)

½ teaspoon salt

2 passionfruit (optional)

2 tablespoons sherry

½ teaspoon ground mixed spice

½ teaspoon cinnamon

50g raisins (soak in warm water for 10 mins)


Heat oven to 200°C

  1. Coarsely chop the nuts by hand or in a food processor.
  2. Place the nuts, cauliflower, olives, salt, garlic and oil in a baking tray (or in a bowl if you only have shallow baking trays!) and mix well.
  3. Spread it out in the tray in a layer no deeper than 2 cm/1 inch
  4. Bake at 200°c  for approximately 30 mins until the cauliflower is soft and slightly golden. Stir occasionally.
  5. Mix the other ingredients in a bowl.
  6. Add the cauliflower mix when cooked and stir together.

Goes well with Aubergine Chermoula


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