My Summer salad for 2018. This Roasted Cauliflower Salad with Romano Peppers and Pistachios marks the beginning of Summer. Ridiculously simple to make but looks so beautiful on the table. I think i’ll be taking this cauliflower salad to a few BBQs this year.
The sugar and sweetener free dressing is the ultimate in Umami flavour without needing to add a sweetener like honey. Hints of smokiness from the paprika paired with crispy roasted cauliflower and some natural sweetness from the peppers. All cuddled together in a limey, sesame, ginger dressing.
This low carb roast cauliflower salad would also go rather nice with some creamy avocado, crispy tofu or for meat eaters, some stir fried chorizo. It’s Paleo, Keto and Whole30 friendly.
Roasted Cauliflower Salad with Romano Peppers and Pistachios
Ingredients
- 1 large cauliflower
- 2 tbsp coconut or extra virgin olive oil (I like Coconut Merchant)
- Pinch of Pink Himalayan or sea salt
- 1 heaped tsp paprika
- 2 romano peppers
- 1 tbsp extra virgin olive oil
- 1 small pomegranate
- 30 g parsley, chopped
- 10 g chives, chopped
- 10 g mint, chopped
- 5 sun dried tomatoes, chopped
- 50 g sugar snap peas
- 40 g pistachios, crushed
- 1 tsp sesame seeds
- small handful of baby watercress or pea shoots
Ginger and Lime Dressing
- 1/2 lime, juiced
- 1 tbsp grated ginger
- 2 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp coconut aminos (I like Coconut Merchant)
- Pinch of Pink Himalayan or sea salt
- Pinch of cracked black pepper
Method
- Preheat the oven to 210C/ 410F (190C fan assisted.)
- Remove the leaves and stalk from the cauliflower. Chop the cauliflower into smaller florets. Place on a baking tray and toss with paprika, salt and 2 tablespoons of oil. Roast in the oven for 25 minutes until golden.
- Remove the stalk and seeds from the peppers. Chop into 2 cm chunks. place on separate baking tray and toss with 1 tablespoon of olive oil. Roast for 15 minutes until soft.
- Remove the seeds from the pomegranate, slice the sugar snap peas, sun dried tomatoes and finely chop the fresh herbs.
- When the vegetables are roasted, transfer to a serving dish. Toss with the herbs, pomegranate, sugar snap peas, sun dried tomatoes, pistachios and dressing. Top with sesame seeds and baby watercress or pea shoots.
