A Yummy Cauli Salad and Curry Powder
I have a thing. It is about using the oven. It is about using the oven and not having it full. So when I am baking, I bake multiple things so that I make good use of heating up the oven. This means that I bake a lot of things at a time. But I bake often, nearly everyday – which means that I bake a lot of things often. Oh, I’ve gotta stop!!
But, it also means that I raid the fridge for what needs to be used up – there’s no wastage in my house and today I had cake and biscuits in the oven and a cauliflower in the fridge! Hmmmmm….that means Roasted Cauliflower!!
The simplicity of this recipe means that you have to use the best quality ingredients. I always make my own roasted curry spices and have them on hand. Homemade curry spices are the go here. It will make all the difference. And pinenuts – roasted pinenuts always elevate something to the next level, I think!
This is so yummy and easy, you have to try it.1 head of cauliflower cut into small florets 2 tabs olive oil 2 tabs fresh curry powder – you can buy some here or find the recipe here salt & pepper to taste juice of 1 lemon 1 piece of preserved lemon skin, finely diced 1 tab currants 1 tab roasted pinenuts 1 tab finely chopped coriander extra virgin olive oil for drizzling Toss the cauliflower with the oil, curry & salt pepper in a bowl and place on a lined tray. Cover with foil and roast for 15 minutes in a 190ºC oven. Stir and roast for a further 20 minutes, uncovered. Mix thru the currants, preserved lemon, lemon juice and coriander. Top with the pinenuts & drizzle with EVOO just before serving. Serve hot or at room temperature. Make this a meal by adding a can of chickpeas!!