Winter Super Salad

Who said comfort food has to be heavy? This hearty cauliflower super salad serves two and will brighten up the bleakest of days.
  • 1 punnet cherry tomatoes, cut in half (we like to cut them around the belly for a prettier cross section) 1 head cauliflower, broken up into florets
  • 200g kalettes (available from major supermarkets), or kale
  • 1 tin chickpeas, drained, rinsed & dried on kitchen paper
  • Handful baby spinach, washed
  • Olive oil
  • 4 tsp Turmeric
  • Pinch mild chilli powder
  • 1 large head garlic
  • 4 tablespoons EV olive oil 2 tbsp red wine vinegar
  • Zest & juice of half a lemon Salt & pepper
  • 3 tsp sunflower seeds
  • Pre heat the oven to highest setting; drizzle a couple of tablespoons of olive oil over the tomatoes and lay on a baking tray, cut side up.
  • Place into the oven and immediately turn the temperature down to 120 degrees (fan). Bake to 2 hours, checking from time to time – they should be almost completely dried.
  • After roasting your tomatoes, turn the oven back up to 180. Toss the cauliflower in olive oil and a good amount of salt and pepper and lay onto a baking tray.
  • Simultaneously, drizzle 1 tsp olive oil over the chickpeas as well as the turmeric and chilli powder and spread onto a different baking sheet.
  • Place both trays into the oven and roast for 10-15 minutes. The cauliflower should be beginning to turn golden; the chickpeas will be soft with a lovely crust of turmeric.
  • At the same time, slice off the top of the garlic, drizzle with olive oil and wrap tightly in tin foil. Roast in the oven with the other ingredients but leaving for around 25-30 minutes until beautifully soft.
  • Steam the kalettes, refresh under cold water and dry thoroughly.
  • Once cool, squeeze the garlic out of its skin and squish with the side of a knife with a little salt on a chopping board. In a bowl, combine this with the vinegar, lemon & seasoning. Whisk, slowly adding the olive oil to desired consistency.
  • Assemble the salad by using the spinach as a base, followed by the the rest of the elements and drizzle with the dressing. Finish with the roasted garlic dressing and serve with a good dollop of houmous!

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