This winter salad is so much more than its individual elements. Once you get over the idea of putting warm cauliflower into a salad, this will quickly become a favourite. With everything assembled and ready to go as soon as the cauliflower is cooked, the combination of melted blue cheese, walnuts and cranberries is moreish. The original recipe calls for dried sour cherries which we didn’t have, but cranberries provided a good sweet/sharp kick. There are many variations of this salad possible, if you alternate the type of nut, salad leaf and dried fruit.
1 cauliflower, broken into florets about the same size
2 tbsp olive oil, & extra for drizzling at the end
Freshly ground black pepper
1 small bag of baby spinach
100g blue cheese, crumbled [we used Roquefort]
A handful of dried sour cherries [we used dried cranberries]
A handful of walnuts
Cherry vinegar [we used Jerez sherry vinegar]
Heat the oven to 180 [deg]C/200 [deg] C non-fan].
Put the cauliflower into a roasting tin, drizzle with the olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is tender when tested with a sharp knife and has crispy bits. Rinse the spinach and arrange in a large serving bowl. Top with the roasted cauliflower, cheese, cranberries and walnuts.
Drizzle the vinegar and extra oil, as much as you prefer, and serve warm.
This recipe is by Norwegian chef Signe Johansen, click here for her website.
5 to remember
las cerezas agrias – the sour cherries
los floretes – the florets
aproximadamente del mismo tamaño – about the same size
los trozos crujientes – the crispy bits
noruego/a – Norwegian
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A salad with roasted cauliflower #food Recipe by @SigneSJohansen #Spain via @Spanish_Valley http://wp.me/p3dYp6-1Xz