Courtney Roulston’s spiced cauliflower with pickled onions

This must-try side dish is full of flavour. The spiced cauliflower is paired with homemade pickled onions and cashew cream for a delicious bite.

4

20m

Note: + cooling, 20 mins standing & overnight soaking time

30m

Ingredients

  • 1 whole cauliflower, cut into florets
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 tbs extra virgin olive oil
  • 3 cups Coles Australian Baby Rocket
  • 1/4 cup (20g) flaked almonds, toasted
  • 1/2 tsp sumac or smoked paprika
  • Pickled onions
  • 1/3 cup (80ml) apple cider vinegar
  • 1 tbs maple syrup
  • Pinch of salt
  • 1 small red onion, cut into wedges
  • Cashew cream
  • 3/4 cup (115g) raw unsalted cashews, soaked in water overnight, drained
  • 2 tbs apple cider vinegar
  • 1 tbs maple syrup
  • 1 tbs tahini
  • Sumac or smoked paprika, to serve

Method

STEP 1

Preheat oven to 180°C. Line a large baking tray with baking paper. Place cauliflower, cumin, turmeric and oil in a bowl. Toss to combine. Season. Arrange cauliflower mixture in a single layer on the lined tray. Roast for 30 mins or until golden and tender. Set aside to cool.

STEP 2

Meanwhile, to make pickled onions, combine vinegar, maple syrup, salt and 1/4 cup (60ml) water in a small saucepan over medium heat. Cook, stirring, until salt dissolves. Cool slightly. Place the onion in a heatproof bowl. Pour over the vinegar mixture and set aside for 20 mins to develop the flavours.

STEP 3

To make the cashew cream, place the cashews, vinegar, maple syrup, tahini and 1/3 cup (80ml) water in a blender. Season. Blend until smooth and creamy, adding more water if necessary. Transfer to a serving bowl. Sprinkle with the sumac or paprika.

STEP 4

Arrange the rocket in a large serving bowl. Top with the cauliflower. Sprinkle with the almond and sumac or smoked paprika. Serve with the pickled onions and cashew cream.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Peanut-free
Soy-free
Wheat-free
Heart healthy
No added sugar
Vegan
Vegetarian

Nutrition Information

Per Serve

Energy: 1711kJ/409 Cals (20%)

Protein: 12g (24%)

Fat: 30g (43%)

Sat fat: 4g (17%)

Carb: 19g (6%)

Sugar: 14g (16%)

Fibre: 8g (27%)

Sodium: 171mg (9%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.