Roasted Cauliflower & Creamy Greens
An extract from our #1 NZ best-selling cookbook, More Salad. Ready in under 30 minutes, this salad is great for any occasion, whether entertaining, a relaxed mid-week dinner, or a work lunch—swap ingredients for what you have in the fridge and pantry. Refer to the swaps at the bottom of the recipe.
Serves: 6
Time: 30 minutes
Ingredients –
1 cauliflower, cut into florets
400g can of butter beans, drained and rinsed
1 tsp smoked paprika
1 tsp sea salt
2 tbsp cooking oil
Creamy Greens Dressing:
1 avocado
1/2 plain plant-based or dairy greek yoghurt
1 cup herbs, chopped
1 lemon, zest and juice
3 tbsp extra virgin olive oil
1 tsp sea salt
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4 stalks of kale, stalks discarded and leaves finely chopped
1/2 head of broccoli, cut into small pieces
1 cup flaked almonds, toasted
1 avocado, cut into chunks
3 tbsp extra virgin olive oil
Method –
Preheat the oven to 200C.
On a baking tray, place the cauliflower and butter beans. Sprinkle over the smoked paprika and sea salt. Drizzle over the cooking oil and toss everything together, until the cauliflower and beans are evenly coated in the smoked paprika.
Place the tray in the oven. Cook for 10 minutes, then turn the oven onto its grill function and cook for another 8-10 minutes.
While the cauliflower is roasting, make the creamy greens dressing. Add everything into a blender and blend until a smooth creamy sauce is formed. Set aside.
In a large bowl, add the cut kale, broccoli, and roasted cauliflower/butter beans. Gently toss to combine.
Add the flaked almonds, avocado and extra virgin olive oil. Give it one last final toss.
Arrange the salad on a flat round plate. Add 1/3 to 1/2 of the salad onto the plate and dollop over 1/3 -1/2 of the creamy greens dressing. Continue this process for another 1-2 layers.
Leftovers will keep in an airtight container in the fridge for up to 3 days. If you are wanting it to last, we would recommend leaving out the avocado chunks. Instead, add it fresh each time you go to enjoy your salad.
SWAP:
When avocados aren’t in season, substitute them for 1 cup green peas or edamame beans.
Instead of cauliflower, you can use any other in-season vegetable such as pumpkin, parsnip, carrots, eggplant, and leeks.
If you don’t have butter beans, use another canned legume such as chickpeas, brown lentils, or black beans.
TIP:
An excellent work lunch, just leave out the avocado and add it fresh each day
DELICIOUS WITH:
Garlic Thyme Pumpkin pg. 164 in More Salad and falafel, halloumi, chicken, lamb, or beef.
MORE SALAD
After the phenomenal success of Salad comes its long-awaited companion More Salad by the Two Raw Sisters.
