Don’t be tempted to leave the rose water out of the dressing as it adds a subtle aromatic flavour to the salad.
Serves: 6–8
INGREDIENTS
1 cauliflower, thick stem removed, broken into smaller florets
olive oil
sea salt, ground pepper and ground cumin
2 big handfuls baby spinach
1 cup packed parsley leaves
½ cup skin-on roasted almonds, roughly chopped
8 fresh dates, pitted and quartered
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon honey
1 teaspoon rose water
pinch ground allspice
METHOD
Preheat the oven to 190°C fan bake.
Place the cauliflower on a large baking tray and toss with olive oil, salt and pepper, then sprinkle over a little ground cumin. Roast for about 15 minutes until it’s cooked but still with a
little bite. Cool.
Dressing: Whisk all the ingredients together in a large bowl and season with salt and freshly ground black pepper.
Add the cauliflower and toss together, then add all the remaining ingredients and toss again. Transfer to a serving bowl. Serves 6–8.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!