[donotprint] Roasted vegetables are the way to go and with me I tend to go through phases. Phases which I save for me evening roasted veggie filled meals that for the most part remain un-photographed. Those days when one more photo to edit or recipe to create is just 1 minute more than my tummy can wait for food!
My latest veggie craze is cauliflower…with curry powder, paprika, lemon and black pepper, nutritional yeast or simply roasted with some tomato ketchup for dipping! Every which way I can get it. What I love about cauliflower is that when it comes to roasting it takes less time than my much loved squash and celeriac. I like my roasted cauliflower browned, softened yet crisp and far from cremated so 15 minutes or so usually does the trick.
One of my favourite cauliflower combination’s is lemon, black pepper and tahini…based on this I decided it was about time I let it be the main feature of the day and whip something cauliflower filled up for lunch.
Roasted cauliflower spinach and peanut salad drowned in creamy tahini mustard dressing….divine! I milled in to it barely taking a breath (still working on the eating slowly, it’s not going well, perhaps making something not quite so tasty would slow me down!).
With the cauliflower cut up in to bite size pieces, albeit big bites, all that was required was a hand, fork and big cauliflower loving appetite. Toasted peanuts and cauliflower just work so well together. A generous amount are included in the salad making sure that almost every forkful has a nutty crunch. There is nothing worse than a salad that lists a nut as a main ingredient or highlight only to find, or not as the case may be, that there is a severe lack of them. If it’s got nuts go all out with them (go nuts with them!; sorry it had to be said…)
Now as much as I love cauliflower I needed something a little more substantial for my midday meal and so mixed it up with a serving of cooked millet. The soft nutty flavoured millet was wonderful in the mix…a little cushioning for the other crunchy ingredients! Alphalfa spouts made the salad complete cutting up the slightly monotonous colour a little bit more and complimenting everything else the big bowlful perfectly. Well worth making the little bit of extra effort with my veggie craze of the moment!
What’s your favourite cauliflower recipe? [/donotprint]
Roasted Cauliflower Millet Peanut Tahini Salad
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 15-20 minutes
- 45g (1.5oz) uncooked millet
- 250ml (1/2 cup) water
- 150g (5oz) uncooked cauliflower
- 1/2 tbsp olive oil
- 2 handfuls of spinach
- 1 handful alphalfa sprouts
- 2 tbsp peanuts
- 1 tbsp parsley roughly chopped
- 1 tbsp lemon juice
- 1/2 clove garlic minced
- 1/2 tbsp tahini
- 1 tsp Dijon mustard
- 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 200C (400F).
- Cut cauliflower in to bite size pieces, drizzle with olive oil and place in the oven for 15 minutes, tossing at least once during this time.
- Meanwhile cover millet with water, bring to the boil, cover and simmer for 15-18 minutes, until all liquid has been absorbed.
- Whisk together all dressing ingredients and set to one side.
- Place spinach in a colander and pour over boiling water followed immediately by freezing cold water to prevent it over cooking.
- Toast peanuts in a dry pan for 3-5 minutes, tossing to ensure they don’t burn. Again set to one side.
- When the millet and cauliflower are done cooking set to once side for about 10 minutes to cool.
- Mix together all salad ingredients, reserving 1/2 tbsp nuts for sprinkling on top and 1/ tbsp of parsley.
- Drizzle dressing over the top along with remaining nuts and parsley. Toss everything well before digging in!