This salad right here has been an absolute revelation to me. I’m a big cauliflower fan (gimme aaaall the cauliflower cheese) but I’ve never tried cooking it like this before. If you haven’t either, give this roasted cauliflower salad a go!
There are two key steps to making this warm salad super satisfying. Firstly, blitzing the cauliflower + broccoli into tiny little bits gives it a beautiful light, fluffy texture. Then comes the real triumph of this recipe – the roasting! The only other time I’ve roasted cauliflower before is when making peri peri cauliflower bites but these are two very different recipes. The bites are sticky & spicy whilst in this recipe roasting in sesame oil adds a nutty, buttery flavour to the cauliflower.
The final step is to toss in some sweetcorn and spring onions for a bit of crunch and you’re done. All in all, this roasted cauliflower salad takes about 30 minutes from start to finish and makes a healthy, filling side dish.
- 400g cauliflower
- 200g broccoli
- 2 tbsp sesame oil
- 100g sweetcorn
- 100g spring onions, thinly sliced
- Preheat oven to 160°c. In a food processor, blitz the cauliflower and broccoli until it reaches a rice-like consistency. If you don't have a processor, finely chop instead.
- Toss the cauliflower/broccoli in the sesame oil and spread out on a baking tray. Roast for 15-20 minutes, stirring halfway through to avoid burning.
- Remove from the oven and mix in the sweetcorn and spring onions. Serve whilst warm.