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Roasted cauliflower salad with black beans, avocado & red cabbage
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1 tbsp olive oil
2 tbsp maple syrup
2 tbsp sriracha
1 tbsp soy sauce
½ large cauliflower, cut into florets
400g can Epicure Organic Black Beans, drained and rinsed
Small wedge red cabbage, shredded
20g coriander, leaves roughly chopped, stalks finely chopped
1 unwaxed lime, zest and juice
2 small corn & wheat tortillas
2 little gem lettuce, shredded
½ tsp extra virgin olive oil, to dress
1 avocado, sliced
1 tbsp pumpkin seeds, toasted
1. Preheat the oven to 220ºC, gas mark 7. Combine the oil, maple syrup, sriracha and soy sauce in a large mixing bowl, then add the cauliflower. Toss to coat, then arrange in a single layer on a large baking tray, shaking off the excess sauce as you go and reserving it in the bowl. Roast for 25 minutes, until lightly golden.
2. Meanwhile, mix the black beans, cabbage, coriander (reserving a little for garnish) and lime zest and juice into the reserved sauce.
3. Cut the tortillas into 1cm strips. Push the cauliflower to one side and add the tortilla strips to the baking tray in a single layer, then bake everything for 5 minutes more.
4. Once the strips are golden and crispy, and the cauliflower is charred on the edges, remove from the oven and cool for a couple of minutes. Toss the shredded little gem in a little extra virgin olive oil.
5. Break the tortilla strips into bitesized lengths and add to the bean mixture, along with the roasted cauliflower. Gently fold to combine. Divide between four bowls and add some dressed little gem, reserved coriander and avocado to each. Taste for seasoning, then scatter over the pumpkin seeds and serve with any extra little gem on the side.
Typical values per serving:
vegetarian/vegan/low in saturated fat/2 of your 5 a day/high in fibre
This recipe was first published in October 2020.
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