My parents came to stay with me in Perth … for a year. They just left recently to go back to Myanmar. Things aren’t exactly “stable” there but when you consider the Ukraine war, it is probably a little bit more stable. When they left, my mom had left half a cauliflower in the fridge so I decided to make a roast cauliflower salad. My husband wanted to cook some steak (he had perfected this reverse sear technique) so this would be a good side to accompany it.
We had some guests over and they loved the salad. So I hope you enjoy this roast cauliflower salad as much as everyone else did.
Serves 4 (approx. 195 calories per serve)
Prep time 20 mins
Bake time 40 mins
1/2 head of cauliflower (approx. 280-300 grams), cut into florets
5 stalks of celery, sliced thinly (including leaves)
50g almonds, toasted
50g dried apricots, cut into cubes
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp cumin
The large melamine salad bowl I use for almost all my salads was a wedding gift. It’s so big I have used it for a variety of things, including serving whole fish. The closest I can find to this online, if you’re wanting something similar, is this bowl.
Preheat the oven to 220C (200C fan forced).
Drizzle some olive oil onto the cauliflower florets and season with some salt and pepper. Then roast in the oven for 40 minutes or until the edges start to char.
Meanwhile, toast the almonds and crush them with a mortar and pestle until they’re in pieces. Don’t overdo it until they become a powder!
Place the celery in the salad bowl, top with cauliflower, almonds and dried apricots.
Make the dressing by mixing the extra virgin olive oil, apple cider vinegar, salt and cumin. I usually set this aside and drizzle just before serving.
More Cauliflower Recipes
- Grilled spicy chicken with roasted cauliflower and broccoli salad
- Creamy cauliflower soup
- Grilled scallops and cauliflower mash
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