Cauliflower and caraway makes for an abruptly tasty flavour combination. Do that delicious Bavarian-inspired recipe warm just as one accompaniment to your next mealtime, or old as a healthy salad on its own.
Roasted cauliflower and caraway salad
Serves – 4 to be a side/starter
Preparation time – 10 minutes
Cooking time – 25 to 30 minutes
1 small head of cauliflower trimmed and separated into bite-size florets
1 tbsp olive oil
2 1/2 tbsp cider vinegar
1/2 tsp caster/granulated sugar
1/2 tsp English/brown mustard
2 teaspoons caraway seeds
6 slices involving smoked streaky bacon, finely sliced
1 small red red onion peeled and finely sliced
1 unpeeled apple, cored and sliced
a compact handful of finely chopped refreshing chives
Preheat the oven to 200C (enthusiast)/400F.
Toss the cauliflower florets in the oil having a pinch of salt. Put on a baking sheet in addition to roast in the oven for 20 to 25 minutes, or perhaps until golden.
In the meanwhile, whisk together the apple cider vinegar, sugar, and mustard in a tank. Dry-fry the caraway seeds in a griddle over medium to high temperature until aromatic and increase the bowl, then return your pan to the heat.
Place the actual bacon and onion from the pan and fry around 5 minutes, or until the moolah is crisp and cooked through. Transfer to a salad bowl, then throw in this roasted cauliflower and the apple, and blend. Pour the dressing over and toss everything together. Taste for salt as well as sprinkle the chives over the top. That dish can be served warm or even cold.