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Botanica’s Roasted Cauliflower, Date and Parsley Salad

This delicious roasted cauliflower, date and parsley salad is the perfect example of letting natural ingredients speak for themselves.

Botanica’s Roasted Cauliflower, Date and Parsley Salad

With very few ingredients and only very simple cooking methods the bold flavours of roasted cauliflower, date and parsley marry to form the perfect mouthful every time. This dish would be especially delicious paired with some other simply roasted vegetables or a perfectly roasted organic chicken. Try something different by adding cauliflower to the roasting pan next time you are cooking the Sunday roast.

Serves 4

1 head cauliflower

1/2 cup pitted medjool dates (can be easily exchanged for dried dates)

1/2 cup parsley

Olive oil (the best quality you can buy)

Salt and pepper

Wash cauliflower and cut into thumb length florets. In a bowl, mix cauliflower with 1 tablespoon of olive oil (or enough to lightly coat) and season with salt and pepper. Place on a baking tray in one layer and bake at 200 degrees for 25 minutes, or until the cauliflower becomes slightly tender and nicely golden. Slice dates into 1cm pieces. Wash parsley and roughly chop.

Salad Presentation:

To serve as a warm side dishcombine all ingredients immediately and serve. To serve as a cold salad, chill cauliflower and then combine dates and parsley.

Hot tip: Olive oil tends to set in the fridge, so if you are preparing your salad in advance be sure to remove it a few minutes before you wish to serve. Drizzle a small amount of olive oil over it and sprinkle with a little bit more parsley 

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