World FAMOUS Roasted Cauliflower Salad with Sultanas, Capers and Hazelnuts (AIP Reintro)

My World FAMOUS Roasted Cauliflower Salad with Sultanas, Capers and Hazelnuts…

I’ve promised you this salad for a while now. Ever since it became my ‘go-to’ dish over the Christmas break. It’s so easy to make. And, if you’ve never tried roasted cauliflower florets before, you’re in for a treat!

Trust me when I say, it’s a winner!

I was going to post it last week, but I got a little side tracked by the gorgeous wee baby cauli’s at the markets. And, instead I gave you my Whole Roasted Cauliflower. (I know! Two cauli’ recipes in the same month. What is the world coming to?)

This week I picked up the ‘Mama Cauliflower’ at the markets. A lovely big one. And so, today I am pleased to give you my take on an Al Brown recipe my Mum cut out of the paper…

Cauliflower is available year-round here in Sydney, but it seems to be absolutely everywhere I look at the moment. Which doesn’t upset me one bit.

I LOVE cauliflower!

To be fair, it’s a recent love affair that has sprung up over the past couple of years as I discover the incredible versatility this benign-looking vegetable brings to my cooking repertoire…

“I used to be into ‘forbidden fruit’, but I’ve moved on to ‘verboten vegetables.”― Josh Stern

You can eat it raw – as part of a crudités selection (GREAT with homemade aioli!). You can add it to salads.  And, of course, you can use it in your cooking – whole, cut into steaks, mashed, roasted, steamed. It’s a particularly good base for herbs and spices, too.

Cauliflower has lots of vitamin C and B6. And it offers useful quantities of folate, protein and fibre, too. It is a member of the cruciferous family of vegetables. And, in the past, here at Casa TSL it may have been overshadowed by its green cousin broccoli…

But no more! Broccoli-shmoccoli!

Well. Not really. Just for today’s post…

Just one observation – cauliflower seems to shrink when it is roasted. Do make sure you get a large one for this recipe, or even consider two.

And here it is. Your roasted cauliflower salad. As promised. I hope you like it.

Oh! – and if you omit the nuts, this baby is AIP compliant, too! 

World FAMOUS Roasted Cauliflower Salad with Sultanas, Capers and Hazelnuts (AIP Reintro)

 

Save Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

This recipe contains hazelnuts. If you are in the elimination phase of AIP, leave these out to make the salad elimination phase friendly.

Author: Joanna Frankham

Recipe type: Salad

Serves: 4

Ingredients

• 1 large cauliflower
• 6 tablespoons Extra Virgin Olive Oil (EVOO)
• 2 tablespoons capers, rinsed and dried
• ½ cup sultanas
• ½ cup hazelnuts (omit if in the elimination phase of AIP)
• ½ cup flat leaf parsley, chopped
• Juice of one lemon
• Salt

Method

1. Heat your oven to 180°C/350°F.
2. Wash and cut your cauliflower into small florets. Pop into a roasting dish with 4 tablespoons of the EVOO. Salt generously and mix well. Roast for 30 – 45 minutes until a little brown and crunchy.
3. While the cauliflower is roasting, dry fry your hazelnuts until toasted to your liking. Pop the nuts aside. Using the same pan and a drizzle of EVOO, fry your capers off.
4. When the hazelnuts are cool, roughly chop.
5. Mix the roasted cauliflower, capers, raisins, hazelnuts and parsley in a bowl. Finish with the remaining olive oil, lemon juice and a generous serve of salt.

Notes

Adapted from a recipe by Al Brown

3.4.3177

E N J O Y !