Spice Roast Cauliflower, Baby Carrot and Olive Salad with honey, lemon, pistachio dressing

Name: Spice Roast Cauliflower, Baby Carrot and Olive Salad with honey, lemon, pistachio dressing
Prep time: 20 min
Cook time: 30 min
Yield: 6 serving
Ingredients: 700 gm cauliflower, broken into floretes; 1 bunch'/ punnet baby carrots; 100 gm olives; 1 1/2 tsp sumac; 1 tsp cumin, ground; 2 tsp coriander ground; 1 tsp garlic powder; 1/2-1 tsp salt; 1/2 tsp pepper; 40 ml lemon juice; 80 ml olive oil; 3 pieces preserved lemon; 20 gm honey; 50 gm pistachios roasted and chopped; 60 ml olive oil extra; 20 ml lemon juice extra; 1/2 bunch parsley, rough chopped; extra honey to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
6
Course
Salad, Dinner
Cuisine
Australian, gluten-free

Spice Roast Cauliflower, Baby Carrot and Olive Salad with honey, lemon, pistachio dressing

Iris Warren

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This salad is roasted and toasted and is ever so interesting in flavour and texture. Spice Roasted Cauliflower, Baby Carrot, and Olive salad, crunched up with pistachios, and touched with honey and preserved lemon. It's exceptional.

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Ingredients

Servings

700 gm cauliflower, broken into floretes (1 whole) 24 oz
1 bunch'/ punnet baby carrots (1 bunch approx 6 to 8)
100 gm olives, Pitted mixed or black or green. 3.5oz
1 1/2 tsp sumac
1 tsp cumin, ground
2 tsp coriander ground
1 tsp garlic powder
1/2-1 tsp salt flaked sea salt is best
1/2 tsp pepper fresh ground
40 ml lemon juice 2 Tablsp
80 ml olive oil 4 Tbspn
3 pieces preserved lemon 1/4 pieces skin only, chopped
20 gm honey 1 Tablespoon
50 gm pistachios roasted and chopped 1.7oz
60 ml olive oil extra 3 Tablsp
20 ml lemon juice extra 1 Tablsp
1/2 bunch parsley, rough chopped
extra honey to taste

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Instructions

Set the oven to 170C/ 340 F.
Put the garlic powder, sumac, coriander, cumin, salt, and pepper into a small dish and mix well
Put the 80 ml of olive oil, lemon juice, preserved lemon and just warmed honey into another dish and stir
Put cauliflower florets, baby carrots (washed but not peeled) cut in halves if long with the olives into a bowl and toss them with the dry spices. Add the wet flavourings and toss again.
Pour all of the vegetables onto a paper lined tray ( or two if you are making a large amount) and roast until the cauliflower starts to brown and crisp up. The carróts will stay a bit firm, and that's perfect, approximately 30 minutes
Pour all of the vegetables back into the bowl they came out of. Mix the extra lemon and oil, add a bit of salt and pepper to it ( and a bit more honey to taste). Add this along with chopped parsley and toss well
Put onto a plate or a bowl and sprinkle with chopped pistachios and extra flaked salt.

Notes

Add finely sliced Spanish onion or green onions if you like
Add more baby carrots if you love them- up to another bunch
Chopped coriander also works nicely
Flaked sea salt always seasons roasted vegetables better when cooking
You could also finish this salad with a drizzle of caramelised balsamic or pomegranate molasses
Double the amount of dressing can be made if you like a salad coated in lots of the stuff or if you want to pass extra dressing around
Double the amount of dressing can be made if you like a salad coated in lots of the stuff or if you want to pass extra dressing around
Add extra parsley or baby rocket if you like extra green