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Bowl of cauli hummus and roasted florets with parsley

Cauli Salad

Cauliflower is so versatile. So using it with different textures in the same salad makes a delicious dish. I actually got the inspiration for this from M&S. They do a veggie pot with similar ingredients. But it is tiny, expensive and very rarely available!
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 9 hours 5 minutes
Servings 4 people

Ingredients
  

Cauliflower Hummus

  • 1 large head cauliflower broken into small florets Approx 800g with stalk removed
  • 40 g cashews soaked overnight
  • 60 g tahini paste
  • 1 clove garlic crushed
  • 1 1/2 tbs lemon juice
  • 1/2 tsp ground cumin
  • 8 tbs olive oil
  • 2 tbs cold water plus more if needed
  • 1/2 tsp salt

Main Salad

  • Toasted seeds see recipe link below
  • Mixed Salad leaves
  • 2 tsp capers optional

Instructions
 

  • Toss the cauliflower florets in 4 tbs olive oil and season, in a roasting tin. Roast for 30 minutes on fan 200, 220 electric or Gas 7, until nicely browned. When cooked remove from the tin and place on a plate to cool more quickly.
  • Drain the cashews and put in a food processor. Add 2 tbs of water and blend. Scrape down the sides. There is too little to make a paste at this stage.
  • Add two thirds of the cooked cauliflower, tahini, garlic, lemon, cumin, salt and olive oil. Blend again, adding more water if necessary to make a good textured dip.
  • To serve, layer hummus at the bottom, then salad leaves, then roasted cauli and capers and sprinkle with the toasted seeds.

Notes

Here is the link for the toasted seed recipe