Creamy Sundried Tomato and Cashew Roasted Cauliflower Salad
Posted by OXO Australia on 31st May 2023
This roasted cauliflower with smoky, creamy tomato dressing checks all the boxes for a flavorful plant-based dish that brings together texture, technique, seasonality and flavor to make a memorable Winter dining experience for all to enjoy.
Roasted Cauliflower with Creamy Tomato Dressing
Cauliflower
- 1 large head cauliflower (approx. 1.5kg), leaves removed, cut into bite-size florets
- 15 large cloves garlic, chopped
- 2 tbsp caster sugar
- 1 small red onion, sliced thin
- 1/4 cup extra-virgin olive oil
- 2 teaspoons kosher salt
Dressing
- 1/2 cup raw cashews
- 1 small dried chipotle
- 1/2 cup packed, drained sun-dried tomatoes
- 5cm piece ginger, peeled and sliced
- 2 juicy limes, whole
- 1/4 cup olive oil
To Garnish
- large handful basil leaves, torn
- large handful coriander
- large handful parsley
Instructions
- Combine the cashews, chipotle and ½ cup warm water in a bowl. Let it sit for 1 hour to soften.
- Preheat the oven to 220°C. On a baking tray, combine the cauliflower, onion, garlic, olive oil, and sprinkle on the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
- After the hour, add the cashew-chili mixture to a blender with the dried tomatoes and ginger. Zest the limes and add the zest to the blender, then squeeze in the juice of the limes. Blend on high speed until super smooth then drizzle in the olive oil.
- When everything is ready, put the cauliflower in a big bowl and sauce with the dressing. Stir well to make sure all the cauliflower is coated. Add the herbs, give everything a final toss and transfer to a platter to serve. Serve warm or room temperature.
Check out more delicious and inspiring recipes for desserts, midweek dinners,
plus great homemaking tips at our Good Tips Blog!
This roasted cauliflower with smoky, creamy tomato dressing checks all the boxes for a flavorful plant-based dish that brings together texture, technique, seasonality and flavor to make a memorable Winter dining experience for all to enjoy.
Roasted Cauliflower with Creamy Tomato Dressing
Cauliflower
- 1 large head cauliflower (approx. 1.5kg), leaves removed, cut into bite-size florets
- 15 large cloves garlic, chopped
- 2 tbsp caster sugar
- 1 small red onion, sliced thin
- 1/4 cup extra-virgin olive oil
- 2 teaspoons kosher salt
Dressing
- 1/2 cup raw cashews
- 1 small dried chipotle
- 1/2 cup packed, drained sun-dried tomatoes
- 5cm piece ginger, peeled and sliced
- 2 juicy limes, whole
- 1/4 cup olive oil
To Garnish
- large handful basil leaves, torn
- large handful coriander
- large handful parsley
Instructions
- Combine the cashews, chipotle and ½ cup warm water in a bowl. Let it sit for 1 hour to soften.
- Preheat the oven to 220°C. On a baking tray, combine the cauliflower, onion, garlic, olive oil, and sprinkle on the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
- After the hour, add the cashew-chili mixture to a blender with the dried tomatoes and ginger. Zest the limes and add the zest to the blender, then squeeze in the juice of the limes. Blend on high speed until super smooth then drizzle in the olive oil.
- When everything is ready, put the cauliflower in a big bowl and sauce with the dressing. Stir well to make sure all the cauliflower is coated. Add the herbs, give everything a final toss and transfer to a platter to serve. Serve warm or room temperature.
Check out more delicious and inspiring recipes for desserts, midweek dinners,
plus great homemaking tips at our Good Tips Blog!