Cauliflower is a veritable superfood: low in fat and carbohydrates but high in dietary fibre, folate and vitamin C. Here’s a delicious salad of which it’s the hero ingredient
Recipes Claire Aldous and Sarah Heeringa. Photography Amanda Reelick. Styling Sarah Heeringa and Natalie Cyra
1 medium-sized cauliflower, broken into florets (including chopped stem)
drizzle of olive oil
freshly ground salt and pepper to taste
1 red onion, thinly sliced
2 tbsp apple cider vinegar
1 tbsp soft honey
4–5 prunes, chopped
fresh dill, snipped
2 large handfuls fresh spinach leaves, we used The Fresh Grower
3 tbsp toasted almonds, chopped
Heat oven to 180°C. Toss the cauliflower with the olive oil, season with salt and pepper and roast for 10 minutes. Add the red onion and roast for another 5 minutes.
Mix together vinegar, honey, prunes and season to taste. Transfer the cauliflower to a serving dish, add chopped dill and spinach. Pour over dressing and toss to combine. Sprinkle with chopped almonds and serve immediately.
