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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.