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.
Note: + cooling, 20 mins standing & overnight soaking time
- 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
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.
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.
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.
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.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.