Recipe

Cauliflower and parsley salad

'Bring-a-plate' gatherings will be even tastier with this healthy, flavoursome salad on the table.

  • 20 mins preparation
  • Serves 8
  • Print
    Print

Ingredients

Cauliflower and parsley salad
  • 1/4 cup (40g) currants
  • 1/4 cup (60ml) hot earl grey tea
  • 1/2 large (600g) cauliflower
  • 1 bunch flat leaf parsley, chopped
  • 1 (400g) telegraph cucumber, peeled and diced
  • 400 gram heirloom tomatoes, quartered
  • 4 green onions, sliced finely
  • 100 gram roasted cashews, chopped roughly
Tahini dressing
  • 2 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground white pepper

Method

Cauliflower and parsley salad
  • 1
    Put the currants and hot tea into a small bowl and set aside for a few minutes.
  • 2
    To make dressing; drain the warm tea from the currants into a small bowl, reserve currants. Add tahini and whisk until smooth then add the lemon juice, honey, cumin and pepper. Stir until smooth; season to taste with sea-salt.
  • 3
    Finely slice the curds from the cauliflower, about 2cm in and then discard the stalks. Transfer to a large bowl and add the reserved currants, parsley, cucumber, tomatoes and onions. Toss to combine then transfer to a serving platter. Sprinkle with the cashews and drizzle with the tahini dressing.

More From Women's Weekly Food