Turmeric Roasted Cauliflower with Dates, Pistachios, Mint and Lemon
Gluten-free / Vegan
It takes only one pan to create this brilliant warm salad. Adding the dates and lemon to the hot pan immediately after roasting the cauliflower allows them to soften in the spice-rich oil and for all the flavours to meld together beautifully.
Tumeric roasted cauliflower salad Photo: Kelly Gibney
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- ½ preserved lemon, finely chopped or zest of 1 lemon
- ½ cup shelled and toasted pistachio nuts
- 1/3 cup roughly chopped dried dates.
- Large handful fresh mint, roughly chopped
- ¼ cup sliced spring onion
- Olive oil for roasting
- Sea salt and cracked black pepper
Method
Preheat the oven to 220 degrees Celsius.
Sprinkle the cauliflower with the curry powder and turmeric. Add a very generous drizzle of olive oil and some sea salt and toss really well to coat evenly.
Roast for around 30 minutes until tender and browned on the tips.
Add the preserved lemon/lemon zest to the hot pan along with the chopped dates, half the mint and half the spring onion. Toss thoroughly.
Scatter the pistachio nuts over the top and finish with the remaining herbs. Season with a little flaky sea salt and some cracked pepper if desired.
Serve immediately.
