A very quick post for a very quick yet beautiful salad. I promised this recipe to our lovely guests who attended a class at Relish Mama last Saturday. This salad is warming and nourishing and was the perfect lining before indulging in Guy Mirabella’s stunning desserts class that day.

This warm cauli salad is divine as a meal in it’s own right. I served it as a light lunch this particular day but you could serve it to accompany any of your favourite winter dishes.

This recipe wasn’t planned but was thrown together with what I had in the fridge. This is how a lot of my food is and how many of our dishes are created. When we get big smiles, it is time to document and share the love. So here it is……..

I hope you enjoy!

x

Join us at Relish Mama June 11th at 6.30pm for a glorious warming winter salads menu. Bookings can be made here. 

Warm cauliflower and sumac salad
Serves 4

1 cauliflower, head & leaves, snapped into small florets
40ml olive oil
1 tablespoon sumac
Juice of a lemon
Sea salt
Freshly cracked black pepper
½ bunch flat leaf parsley, washed and dried
½ bunch mint leaves, washed and dried
Pomegranate seeds

Yoghurt dressing
½ cup great quality natural or greek yoghurt
2 tablespoons freshly squeezed lemon juice
¼ cup tahini paste
Sea salt & pepper

Preheat the oven to 200oC.

Line a baking tray with baking paper and lay the cauliflower florets and leaves across the tray. Drizzle with the olive oil and ensure all lorets and leaves are coated well by using a spoon or your hands. Cook for approximately 45 minutes. Allow to cool slightly. Squeeze over the lemon juice whilst still warm and season with sea salt & pepper.

Place the ingredients from the baking tray into a large bowl and add the herbs and pomegranate seeds.

To make yoghurt dressing, mix together ½ cup natural yoghurt with 2 tablespoons freshly squeezed lemon juice as well as ¼ cup tahini paste and 2-3 tablespoons of water.

Place salad into your favourite serving bowl and spoon the yoghurt generously on top and serve.

Kale crisps

I was making kale crisps at the same time this salad was being made and that is what you can see crumpled on top in the image. They are entirely optional.

It took me a while to perfect the kale crisp and I am delighted to say I finally have them ‘pegged’. In fear of sounding like a hippie, I do adore having these babies beside me at my desk or as I am prepping in the kitchen. I will share my little pearls of wisdom (from many cocked up attempts) here for you in case you fancy flaking kale over your salad also.

Preheat the oven to 160oC.

Take a bunch of kale and remove all of the spines. Tear the leaves into large pieces (as pictured) as they do shrivel quite a bit when baked. Wash the leaves really well and dry using a salad spinner. I an’t emphasise how important it is for the leaves to be dry. If they are not dry, they cannot crisp up and also cannot hold the oil.

Place the leaves in a bowl and toss with olive oil so all leaves are coated evenly (about a tablespoon should do the trick). Place on a large baking tray and scatter liberally with sea salt flakes. You can now bake as they are but I particularly like a bit of punch with my kale so I dust them with a Spanish smoked paprika and a little hint of chilli. Oooooh  la la.