About the Recipe
Thai, cauliflower and cashews aren’t the flavour combinations you’d expect. But trust me on this one. The tangy Thai dressing turns an ordinary cauliflower into something quite special. And the cashews add a lovely, sweet crunch.
Ingredients
1 medium cauliflower (500g) cut into bitesize florets
½ a red onion sliced into wedges
2 tablespoons virgin olive oil
Pinch of salt
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FOR THE THAI DRESSING
Large bunch of fresh coriander with stems removed
2cm piece of fresh ginger peeled and sliced
2 gloves garlic peeled and sliced
1 red chilli deseeded and sliced
1 tablespoon brown sugar
2 teaspoons soy sauce
2 tablespoons fresh lime juice
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TO SERVE
Small handful roasted cashew nuts roughly chopped
A few coriander leaves roughly chopped
Preparation
Pre-heat your oven to 200C.
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Place your cauliflower and onion wedges into a roasting pan and coat well with the oil. Sprinkle over the pinch of salt. Roast for 20 to 25 minutes until the cauliflower has started to take on a bit of colour.
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While your cauliflower is roasting make the Thai dressing. Add the coriander, ginger, garlic and chilli to your food processor and blitz until finely chopped. Then add the sugar, soy sauce and lime juice. Give the mixture a quick blitz to combine.
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Pour the Thai dressing over your roasted cauliflower and gently mix so it’s well combined.
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Add your cauliflower salad to a large serving bowl. Scatter your chopped cashews on top and sprinkle with a few coriander leaves. Serve immediately for a hearty warm salad with a crusty bread for dinner. It’ll be just a delicious for a cold lunch the next day.