Lightly spiced blackened cauliflower with a touch of sweetness. Served with fresh herbs, melt in the mouth mozzarella or burrata cheese and pine nuts for a final crunch.
I love making a meal of vegetables. Cauliflower is just one of my faves. It’s just an incredible vessel for all the flavours and it’s firm texture holds up beautifully when roasted, crispy edges, tender florets and the whole ensemble is very moreish.
You can serve this on it’s own, as an appetiser, side, or just part of an array of tasty dishes for everyone to share and potentially fight over.
Blackened Honey Spiced Cauliflower SaladPrint Recipe
- **For the Cauliflower**
- 1 large head of cauliflower cut into florets
- 80ml olive or rapeseed oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- ¼ tsp each salt and black pepper
- 40g Boyne Valley Honey
- **To Serve**
- 1 tbsp Boyne Valley Honey
- 2 tbsp olive or rapeseed oil
- 1 tbsp lemon juice
- 3 tbsp chopped coriander
- 3 tbsp chopped dill
- 2 tbsp toasted sunflower seeds chopped
- 1 tbsp toasted sesame seeds
- 200g burrata or fresh buffalo mozzarella cheese
Preheat your oven to 180C (350F).
Combine cauliflower, oil, paprika, chili powder, garlic, cumin and salt on a baking tray. Roast the cauliflower for 20 minutes.
Remove the tray from the oven, drizzle cauliflower with honey, toss and roast for a further 5 - 10 minutes.
Combine the honey, oil, herbs, lemon juice and seeds.
Plate up the cauliflower, break the cheese up and add it to the cauliflower.
Sprinkle over the herb mixture, drizzle with a little more oil if desired and tuck in while it’s warm!