Roasted Cauliflower and Capsicum Salad with Capers

, from Issue #35. August, 2015
Photography by Manja Wachsmuth.
Roasted Cauliflower and Capsicum Salad with Capers

Serves: 8


1 small cauliflower
4 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 tablespoon finely chopped thyme
1 red capsicum
sea salt and freshly ground pepper

2 tablespoons lemon juice or white wine vinegar
2 cloves garlic, crushed
2 teaspoons Dijon mustard
⅓ cup olive oil
¼ cup packed mint

To serve
2 tablespoons capers


Preheat the oven to 200˚C.

Halve the cauliflower and cut out the stalk. Cut into large walnut-sized florets, separating through the natural joins. Combine the olive oil, spices and thyme in a large bowl and toss with the cauliflower, turning to coat well. Tip onto a lined baking tray and season with salt and pepper. Place the capsicum to one side of the tray. Roast for 15 minutes, turning the cauliflower every 5 minutes until golden and just cooked through but still with a bit of bite. Tip into a bowl and cool. When the capsicum is cool, peel then seed and cut into long strips.

Dressing: Put the dressing ingredients in a food processor and process until smooth. Season.

To serve: Toss the cauliflower and capsicum with the dressing and place in a shallow bowl. Scatter with the capers and garnish with extra mint.