When I’m testing out a recipe for the cafés at home, even if I do a half quantity or less, I always seem to produce a ridiculously large quantity of food. So the quantity below makes a really large bowlful – about 3 litres. But actually it was great to have this tub of crunchy flavourful deliciousness to add to, or be the basis of, a series of meals.
First I ate it just as it is. Then for lunch with some crumbled feta. Then slightly warm with some leftover pulled pork. Then hot for supper stir-fried with noodles and the rest of the pulled pork, then hot again for lunch with some thinner noodles and tinned tuna, and finally as a salad to perk up my first baked potato of the year. And all from one delicious bowl of spicey, crunchy, aromatic salad.
Spicey roast cauliflower and carrot with parsley, cabbage and lemon
1 small cauliflower weighing about 500g, in small florets with the stalk finely sliced
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp salt
50ml sunflower oil
500g carrots, peeled and cut into fat short sticks
1 tbs molasses/black treacle
1 tsp chilli flakes (I use chipotle chilli flakes at home)
75ml sunflower oil
2 good cloves garlic, peeled and crushed
½ a good Hispi (sweetheart) cabbage, cored and finely sliced
60g flat parsley (most supermarket bunches are 30g) roughly chopped
2 lemons, juice of
½ tsp fresh thyme leaves
- Toast and grind the cumin and coriander seeds
- Roast the cauliflower florets and fine chopped stalks in the olive oil, ground coriander & cumin, salt and first lot of sunflower oil for 20 mins at 180C. Stir part way through. Should still retain a little firmness
- Roast the carrots in molasses, garlic, chilli flakes and sunflower oil for 25 mins at 180C. Should no longer be crunchy, but not mushy either, just becoming tender.
- Chop cabbage and parsley and mix very well with lemon juice, thyme and the two roasted vegetables.