Cleopatras Cauliflower Salad | Living North

CLEOPATRA’S CAULIFLOWER SALAD

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image of Cleopatras Cauliflower Salad
Serves: 
2

FOR THE ROASTED CAULIFLOWER 

1 head cauliflower, broken up into bite-size florets 

1 large shallot, sliced into thin rings 

2 tbsp extra-virgin olive oil 

½ tsp Himalayan salt 

 

FOR THE CHERMOULA 

6 sprigs fresh coriander, stems and leaves, chopped 

3 sprigs fresh parsley, leaves picked 

2 small cloves garlic, sliced

1 tsp Himalayan salt 

½ tsp ground cumin 

¼ tsp smoked paprika 

Dash of cayenne pepper 

Juice of 1 lemon 

60ml extra-virgin olive oil 

 

FOR THE HEMP-DUKKAH TOPPING 

2 tbsp roughly chopped toasted hazelnuts 

2 tbsp hemp seeds 

2 tsp sesame seeds 

¼ tsp ground cumin 

¼ tsp ground coriander 

Freshly ground black pepper

 

FOR THE SALAD 

160g packed arugula 

4 radishes, halved and sliced into thin half-moons 

1 peach, sliced 

1 medium carrot, shaved into ribbons with a vegetable peeler or grated 

1 avocado, pitted and diced into cubes 

2 tsp extra-virgin olive oil 

Juice of 1 lemon 

2 tbsp dried cranberries

To make the roasted cauliflower: Preheat the oven to 190C. Line a baking sheet with parchment paper and set aside. In a large bowl, toss together the cauliflower and shallot with the oil and salt. Arrange the vegetables on the prepared baking sheet and roast for 20 minutes, or until the cauliflower and shallots are brown, tender, and a bit crispy. Set aside to cool. 

To make the chermoula: In a food processor, combine the coriander, parsley, garlic, salt, cumin, paprika, cayenne pepper, and lemon juice and pulse until the mixture is coarsely chopped. Scrape down the sides of the bowl with a rubber spatula and, with the food processor running, slowly stream in the oil. Process until the sauce is mostly smooth. Pour the chermoula over the cauliflower and shallot mixture and set aside. 

To make the hemp-dukkah topping: In a small bowl, combine all the ingredients with a few cracks of black pepper. Set aside. 

Assemble the salad: In a large bowl, toss together the arugula, radishes, peach, carrot, and avocado with the oil and lemon juice. Divide the mixture between two bowls and top each with half of the dressed cauliflower and shallots, hemp-dukkah topping, cranberries, and any remaining chermoula left in the bottom of the bowl.

 

Eat Clean, Play Dirty: Recipes for a Body and Life You Love by Danielle Duboise and Whitney Tingle is published by abrams&chronicle books, £21.99,  www.abramsandchronicle.co.uk Food photography by Lianna Tarantin

Published in: August 2019

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