Roasted cauliflower salad – a big step away from the old fashioned basic salads I had as a kid.
When I was a child I always remember salad as being the same, i.e. lettuce, cucumber, tomatoes and perhaps radishes (if lucky), together with a standard salad dressing. This is still nice though, if it’s just something you want on the side with the main meal.
Funny enough, when I speak to my mum she still thinks a salad is just that. So, when I mentioned that salads can be much more interesting she seemed very confuzzled, not sure I will ever convince her.
We sometimes fancy a salad as the main meal and in that case, it needs to be more substantial than a few pieces of lettuce and cucumber. It needs to have a bit of umphhh to it, so you are filled up for a while.
Toddler Blip is still not convinced about this concept, but at least he is now willing to actually try the different elements of the salads.
One thing that seems to have been very popular lately is roasted cauliflower, you get a totally different flavour profile by roasting the cauliflower. I occasionally add roasted chick peas to the salad as well, then I can stretch it to include two lunches the next day but cutting the price per portion from £1.94 to £1.06
Roasted Cauliflower salad
– Serves 2 as a main meal
½ large cauliflower head or one small
1 hot red chilli, finely sliced
2 garlic cloves, finely sliced
1 spring onion finely sliced
3 streaky bacon pieces
100g fresh spinach
½ tub of mixed olives with feta
1 tbsp freshly grated parmesan
2 tbsp. Olive oil
1 tbsp lemon juice
2 tbsp Olive oils
Salt/pepper to taste
- Finely slice the chili, garlic and spring onions.
- Now either cut the cauliflower into nice slices or alternatively break the cauliflower into nice florets (not too small and not too big).
- In a frying pan add the olive oil, add the chilli and garlic to the pan, when the garlic gets nice and crispy and the chili gets some colour take it out of the pan and reserve (leave the oil in the pan).
- Add the cauliflower to the remaining oil, and turn to a medium heat leave it until it starts getting colour, then turn the cauliflower over, make sure they do get some colour.
- Whilst the cauliflower is cooking cook the bacon in a separate pan until nice and crispy, then cut into pieces. When the cauliflower is almost done add the spring onion to the pan and finish off the cauliflower. Grate over half the parmesan and season with salt and pepper.
- Turn off the pan and, return the chilli/garlic together with the olives and feta and make sure it is all proper mixed together. In your serving bowl add the washed spinach leaves, the cauliflower mixture, the bacon pieces and add the remaining grated parmesan.
Serve either warm or cold with the dressing on the time
Cooks tip: If you want add the chickpeas to the mixture then slightly roast them in the fat from the bacon and with a pinch of chilli flakes. Then add it to the salad with the bacon in the end.
We didn’t do it this time as husband is avoiding carbs, and I had no chickpeas in the house.
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).
Garlic cloves 6p
Spring onion 5p
Streaky bacon 42p
Mixed olives with feta £1.00
Grated parmesan 50p
Olive oil 11p
Lemon juice 4p
Olive oil 11p
Salt/pepper to taste 2p
Total price: £3.84 – or £1.94 per portion
Bringing down the price! Now – to get the price down, you need to be savvy… either grow your own chilies, or buy them from Asian corner stores. You could use cooking bacon pieces instead. And by adding the roasted chickpeas you can double the portion, so instead of feeding 2 it feeds 4. for about 40p more in total. Also, instead of using a pre-mixed olive packet use standard olives from a jar and normal feta (or salad cheese you cut into pieces). I buy my olives in Costco, because I eat SO SO many.. I get a huge box of them for £5.99 around 1 kg.