Sauted Cauliflower and Rocket Salad

, from Issue #30. September, 2015
Photography by Nick Tresidder.
Sauted Cauliflower and Rocket Salad

Serves: 6


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

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


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.