Don’t be tempted to leave the rose water out of the dressing as it adds a subtle aromatic flavour to the salad.
Serves: 6–8
INGREDIENTS
1 cauliflower, thick stem removed, broken into smaller florets
olive oil
sea salt, ground pepper and ground cumin
2 big handfuls baby spinach
1 cup packed parsley leaves
½ cup skin-on roasted almonds, roughly chopped
8 fresh dates, pitted and quartered
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon honey
1 teaspoon rose water
pinch ground allspice
METHOD
Preheat the oven to 190°C fan bake.
Place the cauliflower on a large baking tray and toss with olive oil, salt and pepper, then sprinkle over a little ground cumin. Roast for about 15 minutes until it’s cooked but still with a
little bite. Cool.
Dressing: Whisk all the ingredients together in a large bowl and season with salt and freshly ground black pepper.
Add the cauliflower and toss together, then add all the remaining ingredients and toss again. Transfer to a serving bowl. Serves 6–8.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!