I had something similar to this cauliflower & green olive salad out and about & I had to recreate it is so delicious. Full of flavour and vitality as well as many beneficial herbs, spices & good fats. The star of the salad, cauliflower, is part of the cruciferous family and like all the cruciferous vegetables, has anti-cancer properties most likely due the detoxifying properties of compounds found in brassicas such as sulphorophane & indole-3-carbinole.
This salad is a real knock out & perfect addition to middle eastern style feast.
It makes 3-4 side servings
1 head of cauliflower (approximately 550g)
olive oil
220g jar organic green pitted olives, cut in half
Large handful of parsley, large stems removed, roughly chopped
Large handful of mint, large stems removed, roughly chopped
Large handful of fennel fronds or dill, large stems removed, roughly chopped
1 small chili, seeds removed. Slice in half length ways, then sliced thinly
3 spring onion, sliced thinly
Zest of 1 lemon
1 cup of roasted cashews
4 garlic cloves, minced
½ tsp sumac
Method
Heat oven to 180˚C. Cut cauliflower into bite-sized pieces. Place on a baking tray and toss with olive oil, add a sprinkle of salt. Roast, stirring occasionally, until cauliflower is golden on the outside & cooked through but still firm enough to not fall apart, 30 minutes or so.
Blitz cashews in a blender until roughly chopped, alternatively use a mortar and pestle or just roughly chop.
Add a small swig of olive oil in to a small fry pan. Add chili & garlic, cook until the garlic is translucent but not brown, 3 minutes or so. Add the spring onions & turn off the heat. Add the cauliflower & cashews & mix until just combined.
When the cauliflower mix is cool place in a bowl along with the fresh herbs, lemon zest, olives & sumac. Toss to combine & check for seasoning.
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