Cauliflower and caraway makes for an unexpectedly tasty flavour combination. Try this delicious Bavarian-inspired recipe warm as an accompaniment to your next meal, or old as a salad on its own.
Roasted cauliflower and caraway salad
Serves – 4 as 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 tsp caraway seeds
6 slices of smoked streaky bacon, finely chopped
1 small red onion peeled and finely sliced
1 unpeeled apple, cored and sliced
a small handful of finely chopped fresh chives
Preheat the oven to 200°C (fan)/400°F.
Toss the cauliflower florets in the oil with a pinch of salt. Place on a baking sheet and roast in the oven for 20 to 25 minutes, or until golden.
In the meantime, whisk together the vinegar, sugar, and mustard in a bowl. Dry-fry the caraway seeds in a frying pan over medium to high heat until aromatic and add to the bowl, then return the pan to the heat.
Place the bacon and onion in the pan and fry for about 5 minutes, or until the bacon is crisp and cooked through. Transfer to a salad bowl, then throw in the roasted cauliflower and the apple, and mix. Pour the dressing over and toss everything together. Taste for salt and sprinkle the chives over the top. This dish can be served warm or cold.
This recipe is from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.