AuthorJustin GillamCategory, , , DifficultyBeginner

A vibrant, fresh and textured vegan summer salad for the adults, a perfect accompaniment for a BBQ alongside a glass of wine. Super easy to prepare this roasted cauliflower salad is packed full of flavours and the garlic and pumpkin seed crunch gives it an extra boost. It is wonderful to take a traditional British vegetable and pimp it up! Enjoy

Yields2 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 Cauliflower
 30 g Baby Spinach, washed
 2 Red Onions, peeled and thinly sliced
 12 Baby Plum Tomatoes, cut in half
 50 g Mange Tout, thinly sliced
 4 tbsp Pumpkin Seeds
 Slice of Bread, small cubes
 1 Garlic Clove, thinly sliced
 Olive Oil
 1 tsp Mild Curry Powder
 Salt and Pepper
 1 Fresh Mint
 4 tbsp White Wine Vinegar

1

First pre heat the oven to 180c. Peel the outer layer of the cauliflower and place on a baking tray with root end flat down. Using a sharp knife score the cauliflower a few times a couple of centimetres deep. Drizzle olive oil over the top, season with salt and pepper and then rub into the florets using your fingers, allow to soak in.

Place the curry powder in a small bowl, adding a little olive to make a paste then pour the paste over the top of the cauliflower, thoroughly rub in again.

2

Cook the cauliflower in the pre heated oven for roughly 30 mins depending on the size. The cauliflower is completely cooked when you are able to cut through it easily without it snapping apart.

Place in the fridge to cool.

3

Slice the plum tomatoes, red onions and mange tout and place in a mixing bowl with the washed baby spinach.

4

Using a small frying pan on a low heat, gently toast the pumpkin seeds, sliced garlic and diced bread in a little olive oil. Place to the side to cool until needed.

5

Once all the ingredients are ready, mix together a little olive oil, a splash of white wine vinegar, lots of freshly ground salt and pepper and drizzle over the prepped salad.

6

Place the tossed salad in a large bowl, now break off pieces of the cauliflower and arrange around salad, sprinkle the toasted seed crunch over the top and garnish with fresh mint leaves.

That is it.....finished... enjoy!

Ingredients

 1 Cauliflower
 30 g Baby Spinach, washed
 2 Red Onions, peeled and thinly sliced
 12 Baby Plum Tomatoes, cut in half
 50 g Mange Tout, thinly sliced
 4 tbsp Pumpkin Seeds
 Slice of Bread, small cubes
 1 Garlic Clove, thinly sliced
 Olive Oil
 1 tsp Mild Curry Powder
 Salt and Pepper
 1 Fresh Mint
 4 tbsp White Wine Vinegar

Directions

1

First pre heat the oven to 180c. Peel the outer layer of the cauliflower and place on a baking tray with root end flat down. Using a sharp knife score the cauliflower a few times a couple of centimetres deep. Drizzle olive oil over the top, season with salt and pepper and then rub into the florets using your fingers, allow to soak in.

Place the curry powder in a small bowl, adding a little olive to make a paste then pour the paste over the top of the cauliflower, thoroughly rub in again.

2

Cook the cauliflower in the pre heated oven for roughly 30 mins depending on the size. The cauliflower is completely cooked when you are able to cut through it easily without it snapping apart.

Place in the fridge to cool.

3

Slice the plum tomatoes, red onions and mange tout and place in a mixing bowl with the washed baby spinach.

4

Using a small frying pan on a low heat, gently toast the pumpkin seeds, sliced garlic and diced bread in a little olive oil. Place to the side to cool until needed.

5

Once all the ingredients are ready, mix together a little olive oil, a splash of white wine vinegar, lots of freshly ground salt and pepper and drizzle over the prepped salad.

6

Place the tossed salad in a large bowl, now break off pieces of the cauliflower and arrange around salad, sprinkle the toasted seed crunch over the top and garnish with fresh mint leaves.

That is it.....finished... enjoy!

Roasted cauliflower, plum tomato, baby spinach salad with a garlic and pumpkin seed crunch topping