Don’t be deceived by its modest appearance – this is a flavour-packed salad that will have you coming back for more.
Serves: 6-8
INGREDIENTS
Dressing
2 teaspoons whole cumin seeds
½ teaspoon ground turmeric
⅓ cup grape seed or rice bran oil
⅓ cup apple cider vinegar
1 tablespoon runny honey
sea salt and freshly ground pepper
Salad
1 medium cauliflower
1 small red onion, finely sliced
½ cup sultanas or golden raisins
1 cup fresh coriander leaves
½ cup sliced almonds, lightly toasted
½ teaspoon whole cumin seeds, toasted (optional)
METHOD
Dressing: Fry the cumin seeds and turmeric over a medium heat in a small dry sauté pan until fragrant. Grind together using a mortar and pestle. Whisk the oil and vinegar with the spices, honey, salt and pepper and store in a sealed jar until required.
Salad: One hour before serving cut the cauliflower into florets, slicing the larger florets into 3cm pieces. Combine with the red onion and sultanas. Drizzle the dressing over the salad and toss well to combine. Cover and refrigerate.
To serve: Toss through the coriander leaves, season with salt and pepper then sprinkle with a few extra coriander leaves and the toasted almonds and cumin seeds.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!