Roasted Cauliflower Salad

1 cauliflower, washed and broken into florets

Olive oil spray

1/2 spanish onion, finely diced and soaked or macerated in lime juice

1/2 cup mint leaves, washed and finely sliced

1 handful of currants

1 handful chopped walnuts or pecans

1-2 tsp tahini

1/2 cup sour cream or creme fraiche

Preheat oven to 200 degrees celsius (fan-forced).

Drain cauliflower and place in a baking dish. Drizzle with oil, add a pinch of salt and pepper, roast in the oven until browned, caramelised and slightly collapsed. (30-40 minutes). Toss the pan every 15-20 minutes. Place the cooked florets on a cake cooler to cool. Pour the small crunchy cauliflower ‘crumbs’ into a bowl with the roasting oil.

Combine the tahini and yoghurt dressing ( different ratios of tahini to yoghurt really alter the flavour quite dramatically).

Place cauliflower in a serving bowl, add mint, drained onion, currants, nuts, mix to combine.

Add dressing and pour over the roasting oil and cauliflour ‘crumbs’.

Eat immediately.

Important note: halfway through roasting the cauliflower, spray more olive oil over. For a vegan version. Fry half of the onion in a little olive oil until soft, macerate the remainder in lime juice. Dressing is tahini, lemon juice, garlic powder, salt, drizzle olive oil, drizzle red wine vinegar.