Sicilian Roast Cauliflower Salad
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Prep: 20 mins
Cook: 30-35 mins
Italians do it better. A colourful summer salad with organic cauliflower blossoming at the centre.
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494 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • A pinch of saffron powder
  • 75g quinoa
  • 25g raisins
  • 25g pine nuts
  • 1 red onion
  • 250g cherry tomatoes
  • 1 lettuce
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Pull the leaves off the cauliflower and discard. Break into florets. Put them in a bowl. Mix a pinch of saffron powder with ½ tbsp oil. Add to the cauliflower with some salt and pepper.

  • 2.

    Spread the cauliflower in a roasting tin. Roast for 30-35 mins till tender and a little charred. Shake the tin a few times while cooking to turn the cauliflower.

  • 3.

    Tip the quinoa into a sieve. Rinse under cold water for 1-2 mins. Add to a small pan. Pour in 150ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat down. Simmer for 15 mins till the water is absorbed and the quinoa is tender.

  • 4.

    Pop the raisins in a small heatproof bowl. Pour in enough boiling water to cover them. Leave them for 5-10 mins to plump them up. Drain.

  • 5.

    Put a dry frying pan over a medium heat. Add the pine nuts. Toast for 2-3 mins, shaking the pan often, till they’re golden brown. Make sure they don't burn. Tip into a bowl.

  • 6.

    Peel and finely slice the onion. Halve the cherry tomatoes. Separate the lettuce leaves. Rinse and dry, then tear them into small pieces.

  • 7.

    Finely grate the zest from the lemon. Arrange the lettuce, onion and tomatoes on plates or a large platter. Pile the quinoa on top. Scatter over the cauliflower, raisins, pine nuts and lemon zest. Juice half the lemon and whisk it with 1 tbsp olive oil and a pinch of salt and pepper. Drizzle the dressing over the salad and serve.

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