Rachel's paprika-roasted cauli salad recipe
Rachel Rumbol's spicy roasted cauliflower is the hero in this veggie summer salad. Top with creamy aioli and flaked almonds for some crunch.
See method- Serves 4
- 40 mins
- 549 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 1 large cauliflower
- 2 tsp smoked paprika
- 4 tbsp extra-virgin olive oil
- 1 tsp fine sea salt, plus a pinch
- 4 tbsp aïoli
- 75g roasted salted almonds, chopped
For the salad
- 1 fennel bulb, thinly sliced, any fronds reserved
- 100g radishes, thinly sliced
- 2 spring onions, sliced
- 30g pack fresh parsley, chopped
- 1 Little Gem lettuce
- 2 tbsp white wine vinegar
- 50ml extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, grated
- fresh dill (optional)
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Shop ingredientsEach serving contains
- Energy
- 2270kJ 549.0kcal
- Fat
- 48g
- Saturates
- 6g
- Salt
- 3.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 12.7gProtein 11.4gFibre 8.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Cut the cauliflower through the middle into 8 wedges, keeping enough of the core so they hold together. Transfer to a baking tray in an even layer.
- Mix the paprika, oil and a pinch of salt in a bowl. Pour over the cauliflower, then toss to coat, rubbing it into the nooks. Roast for 30-35 mins until tender and lightly charred. Leave to cool for 5 mins.
- Meanwhile, toss together the sliced fennel, most of the radishes, spring onions, parsley, and the Little Gem leaves.
- Slowly whisk the vinegar and oil into the mustard until combined. Whisk in the grated garlic and 1 tsp salt, then use to dress the salad.
- Transfer the salad to a serving platter; top with the cauliflower and dollops of aïoli. Scatter with the almonds and the reserved radish, spring onions, parsley and dill, if using.
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