Cauliflower used to be boring, well not anymore! Its reputation couldn’t be more different today, as more and more health conscious people adopt a gluten free, low carb, plant based diet, a growing number of us are replacing flour, rice and other simple carbs with vegetables. Cauliflower, in particular because of its mild flavour and versatility. Cauliflower pizza base, rice and cous-cous to name a few options. Gone are the days when the only way we ate this white vegetable was dowsed in a cheese sauce, although I love it prepared this way too! Personally I don’t have any dietary requirements therefore don’t exclude any one particular food group. I do like a varied diet though and try and eat organic seasonal fruit and vegetables where possible with some meat and fish.
This warm winter salad is lovely as the main event or as a side dish. You can prepare it ahead just don’t dress it, just warm it through in the oven when you need it.
Roasted Cauliflower & Butternut Squash Salad
- 1 Cauliflower Try and buy one with plenty of leaves
- 1/2 Large Butternut squash or 1 small
- 1 dozen Cherry tomatoes
- 1 bunch Flat leaf parsley
- 4 tbsp Olive oil for drizzling on the veg
- 4 tbsp boiling water
- 2 tbsp tahini
- 3 tbsp Boiling water
- 1/2 Lemon, juice only
- 4 tbsp Olive oil
- 1 1/2 tsp crushed cumin seeds
- Salt & pepper