Sauted Cauliflower and Rocket Salad
Photography by Nick Tresidder.
Serves: 6
INGREDIENTS
1 small head of cauliflower
3 tablespoons olive oil
¼ cup water
1 teaspoon caraway or cumin seeds
2 cloves garlic, crushed
sea salt and freshly ground pepper
Dressing
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon wholegrain mustard
1 tablespoon capers
3 tablespoons olive oil
To assemble
2 spring onions, thinly sliced
2 handfuls rocket
¼ cup toasted pumpkin seeds
METHOD
Serve with Black Bean Burgers.
Remove the leaves and most of the thick stalk from the cauliflower. Break into whole florets then cut into smaller 2-3 cm florets. If you just slice through the cauliflower it will fall apart during cooking.
Heat the olive oil in a large sauté pan until very hot. Add the cauliflower and keeping the heat high, cook until there are patches of colour on all sides. Add the water, caraway seeds and garlic and turn quickly to combine. The water will bubble up furiously. Season, cover the pan and cook for a few minutes, turning occasionally until the cauliflower is crisp and tender. It’s important not to over-cook the cauliflower as it will continue to cook as it cools. Scrape into a large bowl and cool.
Dressing: Combine the ingredients in a bowl and season.
To assemble: Toss the cauliflower, spring onions, rocket and half the pumpkin seeds with the dressing and transfer to a serving plate. Scatter with the remaining pumpkin seeds.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.