Posted on May 14, 2015
I don’t care that the weather is getting colder and that raw and crunchy foods are becoming less desirable. I still want to eat salad. I love salad. I’m on a roll with eating salads, and I want it to continue. It makes me feel so good!
So, cold raw salads need to be turned on their head. They need to become warm salads that offer comfort. It’s time to start cranking the oven. And one of the best vegetables to roast in that oven is cauliflower.
If I had been riding a horse I would of fell off it several weeks back when cauliflowers soared in price by about 60%. Thankfully it lasted a short two weeks – whew, panic over! They have come back to their reasonable price and buying them whole is the best way forward.
Once you’ve cut your cauliflower into slices, sprinkle it with za’atar, before it goes in the oven to roast. The hint of sumac – a sour berry – in the za ‘atar gives a subtle sweet tang, off set by thyme and sesame seeds, which are also essential ingredients to a good za’atar spice mix. It’s so simple I could cry.
And now that I have one of those Spirelli vegetable cutters, the ones that curl and spiral vegetables into the most beautiful shapes, I think this salad, in particular, will be a regular lunch special. (not that you have to use a spirelli gadget for the carrots – see recipe for other options).
Creamy dressing go well with roasted vegetables and a spiced yoghurt dressing couldn’t be easier. A few coriander seeds, a few cumin seeds roasted then pounded and sprinkled on the yoghurt; it’s top stuff!
This salad is for one. So boost up the amounts if you’re cooking for others. Not that cooking for others is always necessary; cook for your self this one time. Make this salad for one, and love it for all the right reasons.
Roasted cauliflower and za’atar carrot salad
2 cups of sliced cauliflower florets
Extra virgin olive oil
1 1/2 tsp za’atar spice mix (look in Middle Eastern stores for an authentic one)
1 medium carrot
1 tsp coriander seeds
1 tsp cumin seeds
3-4 tbsp yoghurt
Handful wild rocket leaves
Pre heat oven to 200C
Slice the cauliflower into 2cm thick slices, drizzle with extra virgin olive oil, za’atar and sea salt, rub lightly and roast for 25 minutes.
Meanwhile, peel the carrot and if using a spirelli cutter spiral the carrot into thick spirals. If not using a special cutter, cut the carrots into thin matchsticks using a sharp knife. After the cauliflower has roasted for 25 minutes, add the carrot and mix lightly. Use a little more oil if the vegetables look dry and continue roasting for another 10 minutes. Set aside to cool slightly before tossing through the salad.
Place coriander seeds and cumin seeds in a small, dry fry pan, toast till seeds start to pop. Ground lightly in a mortar and pestle.
Place the washed rocket in a bowl, scatter with roasted cauliflower and carrot, dollop over the yoghurt and sprinkle it with the coriander seed mix to suit your tastes.
Eat whilst still warm.