Curried Cauliflower Salad

When it comes to cauliflower, I go through phases.

I won’t cook it for months and months, and then I have a bit of a cauliflower-frenzy time, when I’ll have it every day, two times a day.

Curried Cauliflower Salad | Cake + WhiskyCurried Cauliflower Salad | Cake + Whisky

And guess what… Right now, it’s cauliflower time!

Curried Cauliflower Salad | Cake + WhiskyCurried Cauliflower Salad | Cake + Whisky

While cauliflower cheese is a staple in my house and my absolute favourite way to cook it (I mean, helloooooo, melty, cheesy gratin of dreaaaamz!), cauliflower can also take on some more exotic flavours, as proven by the recent explosion in the number of roasted cauliflower dishes at some of my favourite London restaurants (including The Barbary‘s gorgeous version).

Curried Cauliflower Salad | Cake + WhiskyCurried Cauliflower Salad | Cake + Whisky

The below recipe for the easiest, most delicious, sweet and savoury Curried Cauliflower Salad is my take on this trend, and a serious contender for my favourite way to eat cauliflower, ever.

Curried Cauliflower Salad | Cake + Whisky

And since cauliflower is packed full of vitamins (especially the C & K kinds), this salad is basically the perfect way to build up your immune defenses before winter hits up, so you should broccoli try it…

Curried Cauliflower Salad | Cake + Whisky

Curried Cauliflower Salad (serves 1, with some leftovers)

Ingredients:

  • a small head of cauliflower, carved into small stalks
  • 2 tbsp curry powder
  • 1 small handful raisins
  • 10g pine nuts
  • 1 tsp tahini
  • 1 tbsp Greek yoghurt (skip for a vegan version, in which case you might want to double the quantity of tahini)
  • 1 tbsp olive oil
  • sea salt, black pepper

1. Pre-heat your oven to 200°C (gas mark 7).

2. Bring a medium saucepan of salted water to the boil. Add the cauliflower and poach for 3-4 minutes or until cooked but still quite ferm. Drain.

2. In a big mixing bowl, combine the curry powder with the olive oil and a good pinch of salt. Add the cauliflower and mix until evenly coated.

3. Transfer to a roasting tray, sprinkle a little bit more curry powder and bake for 35-40 min or until golden.

4. Heat up a frying pan and roast the pine nuts until slightly golden (about 1min).

5. Combine the tahini & the Greek yoghurt to make the dressing. Season to taste.

6. Arrange the cauliflower on a plate, sprinkle with the pine nuts and raisins, then drizzle with the yoghurt/tahini dressing and eat immediately.

(If you’re having this as a packed lunch, pack the salad and the dressing separately and combine at the very last minute)

What’s your favourite way to cook cauliflower?

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Curried Cauliflower Salad | Cake + Whisky

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Curried Cauliflower Salad

Autumnal Quinoa Salad

If I’m not all that happy to wave the Summer goodbye, I must admit there are things about Autumn I’m rather excited about.

Besides the fact that my workplace will FINALLY be turning the AC off and I won’t have to wear cashmere to avoid catching a cold in the middle of a heatwave, that is.

Butternut, Feta & Quinoa Salad | Cake + Whisky

Top of my list is the comeback of all sorts of winter squash onto the list of seasonal fruit & veggies!

Butternut, Feta & Quinoa Salad | Cake + Whisky

I love squashes & pumpkins of all kinds, and couldn’t help but pick up one of the first butternuts of the season at my local farmers’ market last week.

It almost ended up into my favourite soup, but a bit of fridge foraging later and this beautiful Autumnal Quinoa Salad was born…

Easy to make, healthy & super tasty, it’s the perfect dish for a light Autumn dinner or a colourful, vitamin-packed lunch!

Warm Butternut & Quinoa Salad | Cake + Whisky

Autumnal Quinoa Salad with Butternut, Feta & Pine Nuts (serves 2)

Ingredients: 

  • 200g quinoa (I got this pretty mixed-coloured one from Waitrose)
  • 300g butternut squash, peeled and thinly sliced
  • 1 tsp olive oil
  • 50g crumbled feta
  • 20g pine nuts
  • sea salt, cracked black pepper, oregano

1. Pre-heat your oven to 200°C (gas mark 6).

2. In a bowl, mix the slices of butternut with the olive oil, a pinch of salt, some black pepper and a generous pinch of oregano. Spread onto an oven-safe dish and bake for 35-45 minutes (or until the edges start caramelising).

3. Bring a big pot of salted water to the boil, then throw in the quinoa and cook for about 20min, then drain.

4. In a dry pan, fry the pine nut kernels until golden.

5. Mix all the ingredients in a big bowl or pile them up onto two plates, top with a little more oregano and serve immediately.

This dish can also be eaten cold, which makes it a brilliant packed lunch option as well!

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Autumnal Quinoa Salad | Cake + Whisky

Autumnal Quinoa Salad