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    Shaved cauliflower salad

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    *mandatory

    Shaved cauliflower salad

    by Elly Pear

    • Preparation time: 15 minutes + standing
    • Cooking time: 5 minutes
    • Total time: 20 minutres + standing

    Serves: 4

    Ingredients

    ½ small cauliflower
    5 tbsp olive oil
    2 tsp garam masala
    1 clove garlic, crushed
    3 tbsp red wine vinegar
    1 tbsp honey
    30g pumpkin seeds, toasted in a dry pan
    ¼ red onion, finely chopped
    ½ tsp finely chopped red chilli (or to taste)
    ½ x 28g pack coriander, finely chopped
    60g sultanas

    Method

    1. Cut the cauliflower into florets, reserving the stalk and any small inner leaves. Wash everything well, then trim and peel the stalk if needed. Use a mandolin or sharp knife to very thinly slice the stalk and florets; finely chop any bits that are too small to slice. Roughly chop the inner leaves. Put everything into a large serving bowl and set aside.

    2. In a small saucepan, gently heat the oil, garam masala and garlic for 2-3 minutes until fragrant. Remove from the heat and whisk in the vinegar and honey. Season well and pour over the raw cauliflower in the bowl. Stir well to coat the cauliflower in the dressing. Do this carefully, trying not to break up the cauliflower.

    3. Add all remaining ingredients to the bowl and fold through to combine. Let it stand for at least 30 minutes before serving at room temperature.

    1 Cut the cauliflower into florets, reserving the stalk and any small inner leaves. Wash everything well, then trim and peel the stalk if needed. Use
    a mandolin or sharp knife to very thinly slice the stalk and florets; finely chop any bits that are too small to slice. Roughly chop the inner leaves. Put everything into a     large serving bowl and set aside.

    2 In a small saucepan, gently heat the oil, garam masala and garlic for 2-3 minutes until fragrant. Remove from the heat and whisk in the vinegar and honey. Season well and pour over the raw cauliflower in the bowl. Stir well to coat the cauliflower in the dressing. Do this carefully, trying not to break up the cauliflower.

    3 Add all remaining ingredients to the bowl and fold through to combine. Let it stand for at least 30 minutes before serving at room temperature.

    Your recipe note

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    Elly’s tips

    This salad is open to lots of amendments. You can use curry powder instead of garam masala; sherry vinegar instead of red wine vinegar; maple syrup instead of honey (which will also make this salad vegan); any nuts or some sunflower seeds instead of pumpkin seeds; shallot or salad onion instead of red onion; chilli flakes instead of fresh chilli; parsley, mint or dill (or a mixture) instead of the coriander; and any dried fruit instead of the sultanas – finely chopped dates work brilliantly.

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