Last weekend Jason had a large pile of beautiful purple and green cauliflowers which he sold whole or in halves. I realised that I hadn’t bought a cauliflower for ages, couldn’t decide which to buy, so I went for two halves – green and purple. Usually I steam or blanch cauliflower when using it in a salad and the bright colour of these fades. However this time I decided to roast the pieces to see if the colours remained intense. The purple went darker and the green less bright but still quite colourful. The salad is just as good with a normal white cauli.
½ green cauliflower, cut into florets
½ purple cauliflower, cut into florets
1 red or pink onion, peeled, leave the root end on and cut the onion into 8 wedges
Bunch of kale (as much as or a little as you like)
1 tsp coriander seeds, toasted
1½ tsps cumin seeds, toasted
Good pinch of chili flakes or ½ tsp cayenne pepper (optional)
Handful of blanched almonds, roasted
Handful of raisins
Salt and pepper
¼ cup extra virgin olive oil
Juice of 1 small lemon
1 tbsp sherry vinegar
2 tbsps pomegranate dressing (available from Tahsin on Sat & Sun) or pomegranate molasses
2 cloves of garlic, crushed
Salt and pepper
Preheat your oven to 200°C. Place the cauliflower pieces in a bowl, drizzle with enough olive oil to lightly coat the pieces. Crush the chili flakes, coriander and cumin seeds in a mortar and pestle. Sprinkle this mix over the cauliflower and season with salt and pepper. Gently mix in the onion wedges. Spread the cauliflower and onion pieces on an oven tray and bake for about half an hour or until the pieces are starting to soften but still have a bit of a crunch.
While these are cooking strip the kale leaves from their stalks and toss the leaves with a little oil and salt. Place on a baking tray and bake in the oven for a few minutes until the kale chips are crunchy. Watch them carefully as they will burn quickly.
Whisk the dressing ingredients together (note – you may find you don’t need to use all the dressing).
When the cauliflower and onion are ready place the pieces in a salad bowl and coat with the dressing while the pieces are still warm. Add the raisins and almonds and finally gently add the kale chips. Taste and adjust the seasoning.