Roasted Purple Cauliflower Salad

6 standard portions

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Ingredients

• ½ white cauliflower head (cut into florets)
• ½ purple cauliflower head (cut into florets)
• ½ broccoli head (cut into florets)
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon smoked paprika
• 2 tablespoons sliced almonds
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 small clove garlic (minced)
• 2 tablespoons chopped fresh parsley (finely chopped but not packed)
• ½ teaspoon salt (check if you need to add more)
• ¼ teaspoon ground black pepper

Method

1. Season the white cauliflower with turmeric, smoked paprika, salt, and pepper. Then season the purple cauliflower and broccoli with salt and pepper. Add garlic granules or powder if you like.
2. Drizzle with olive oil, and mix everything together (mix the white cauliflower with turmeric separately). Lay on a sheet pan, and roast for 20-30 minutes at 180°C (356°F) or until the veggies are soft and cooked through.
3. In a bowl or a small jar combine the olive oil with fresh lemon juice, dijon mustard, maple syrup, garlic, parsley, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified.
4. Pour the dressing over the roasted cauliflower and broccoli, give the salad a good mix then finish with sliced almond and serve.