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You are here: Home / Recipes / Special Diets / Dairy Free / Baked Cauliflower and Herb Salad

Baked Cauliflower and Herb Salad

26/10/2015 by Gina Leave a Comment

This salad is beautiful just as it is, but if you wish to jazz it up a little, consider sprinkling other flavours on top before serving: freshly chopped coriander, freshly sliced chilli, roasted pistachios, crumbled pan fried pancetta, prosciutto or cabanossi … yum!  Or you can try my favourite … a decent sprinkling of Spiced Nuts (see here).

Start with two decent cauliflowers
Wash and spin dry
In baking sheet and dressed with olive oil

Garlic and herbs to be chopped
All done and ready to add to baked cauliflower
Herbs and cauliflower tossed together

Cauliflower dressed, seasoned and ready to serve
… or consider adding some toppings
… but my favourite is Spiced Nuts which can be found on this site


Baked Cauliflower and Herb Salad
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 

Cauliflower dressed, seasoned and ready to serve



This salad is beautiful just as it is, but if you wish to jazz it up a little, consider sprinkling other flavours on top before serving: freshly chopped coriander, freshly sliced chilli, roasted pistachios, crumbled pan fried pancetta, prosciutto or cabanossi … yum! Or you can try my favourite ... a decent sprinkling of Spiced Nuts ... another recipe that is already on this site ...
Author: Gina @ The Passionate Pantry
Ingredients
  • 2 whole heads of cauliflower (about 12 cups florets)
  • 2 tbls olive oil
  • 3 cloves garlic, peeled
  • 3 sprigs flat leaf parsley
  • 6 sprigs fresh thyme, leaves only
  • 1 sprig fresh tarragon, leaves only
  • 3-4 tbls fresh lemon juice
  • 1 tsp sea salt flakes
  • freshly ground pepper to taste
Instructions
  1. Preheat oven to 230 degrees, fan forced, and place rack into middle of oven
  2. Wash and segment cauliflower and spin dry
  3. Place cauliflower into large roasting pan
  4. Drizzle with oil and toss well to coat
  5. Bake for 20 minutes, stirring the cauliflower every 5 minutes until lightly browned
  6. Whilst cauliflower is cooking place garlic into TM bowl and chop 3 seconds / speed 7
  7. Scrape around sides
  8. Add parsley, thyme and tarragon and chop 2-3 seconds / speed 7
  9. After cauliflower has cooked for 20 minutes (4 x 5 minutes), remove from oven, add garlic and herb mix and stir through and bake for a further 5 minutes
  10. Remove from oven and place into a large bowl to cool … ensure you scrape all the herbs from the base of the baking tray and add that to the bowl with the cauliflower
  11. Once cool, add 3 tablespoons lemon juice, salt and pepper and mix well
  12. Check for seasoning and add more if needed
  13. Serve at room temperature, or place into fridge until ready to serve
Notes
Inspired by a recipe seen on MyRecipes.com
3.4.3177

 

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Filed Under: Dairy Free, Dinner, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Paleo, Recipes, Salads, Special Diets, Thermomix, Vegan, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
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