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October 20, 2017

Roasted Cauliflower Salad with Mustard Dressing

Posted on July 25, 2017 by in salads, vegetarian

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Roasted Cauliflower Salad

This Roasted Cauliflower Salad is everything a salad should be…….. in winter!

My roasted Cauliflower salad is robust, packed with flavor and colorful. I will be happy to have it as a main meal, let alone a salad.

Let’s face it, winters are for soups and stews and comfort food, not salads! It’s not that I dislike salads in winter. I just prefer a salad with body, like this delicious salad with bacon-wrapped dates and orange or this one with blue cheese and pears.


Roasted Cauliflower Salad

I love winter vegetables, cauliflower, brussel sprouts, butternut, sweet potato and broccoli. The problem is that we also love to smother our cauliflower and broccoli in thick creamy sauces, which is not always a good idea. Especially when you are trying to eat healthier food. So, the best way to still get lots of flavor from the vegetables, is to roast them. Roasted cauliflower has to be my newest fetish, I simply love it. So this roasted Cauliflower salad, really is simple ingredients, done right. As I have said, this salad can be enjoyed as a main meal, or the best accompaniment for a piece of grilled fish, chicken or pork.

Roasted Cauliflower Salad

Roasted Cauliflower Salad

serves 6-8

Ingredients

1 white cauliflower

250 g brussel sprouts

1 purple cauliflower

1 head broccoli – optional

100 g butter

salt and pepper

250 ml walnuts

125 ml dried cranberries

Method

Preheat the oven to 200 C. Break the cauliflowers and broccoli in smaller florets, rinse and drain. Pack all the vegetables on a baking sheet. Melt the butter and pour over the vegetables. Roast for 15 – 20 minutes ( the way you like to eat it, I prefer crunchy). In the meantime, roast the walnuts in a dry pan and make the salad dressing. To assemble the salad, simply pack all the vegetables on a pretty plate, sprinkle the nuts and cranberries over the top and serve with the dressing.

Roasted Cauliflower Salad

Homemade Mustard dressing

Ingredients

385 g tin condensed milk
1/2 tin white wine vinegar
1 heaped T dry mustard powder
15 ml/1 T fine apricot jam

milk – optional

Method
Pour the condensed milk in a glass or stainless steel bowl. Now, fill the tin(condensed milk) halfway with the vinegar and add the dry mustard. Mix the mustard and vinegar until all lumps are removed and add to the condensed milk. Mix well until the mixture starts to thicken. Add the apricot jam and mix well. Let the mustard rest in the fridge for 30 min.  The mustard lasts for a long time in the fridge. To make a salad dressing, take a few spoonfuls of the mustard and thin down with a little milk.
Roasted Cauliflower Salad

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