Roasted Cauliflower Mint Salad With Citrus Cashew Dressing

 


There are some flavors that make you feel like it’s spring, no matter what the temperature is outside. Take dill for example. There’s nothing “winter” about dill. No matter how you shake a stick (or magic wand) at it. Mint is the same. So while the snow was falling and the temperature dropped to below 0, I decided to eat “spring” until it decided to show up.

I have good news!

Ok a couple of pieces of good news.

First, spring is here. There are no sub zero temperatures in the forecast, in fact it will be down right balmy. Balmy for Canada at any rate. If the forecast holds true  (pretty, pretty please with a cherry on top), this girl just might have another shower in her future. All be it, an outdoor shower stall made out of painted plywood. But a shower…a glorious shower. And since I forgot to shave my arm pits the last time I had a shower (on Monday)…I’m kinda lookin’ forward to it.

What can I say, I like a clean armpit. Don’t judge.

And the second reason I know spring is here…I heard something magical this morning. Not the chirp chirp chirp of birds singing, but rather the thud thud thud thuthuthuthtut, of the grouses mating call, who just happened to be in my yard this morning. I don’t know exactly how to describe it. I liken it to a generator starting up, but with less shrill, and a much dose of deep and guttural. It was a glorious way to wake up. Spring is indeed here.

And second, this warm salad is so freakin delicious I couldn’t stop eating it. I actually made my way through 2 heads of cauliflower in a matter of days. Embarrassing? A little. But yeah, if one is to chow down on something, far better to be cauliflower than lets say…brownies or poutine. Which I have been guilty of both in the past.

The hemp seed “bread crumbs” are completely addicting and fabulously grain free and nut free. I look forward to trying it out on a vegan style mac and cheese soon. If you don’t feel like running out and buying hemp seeds just to make this, please don’t feel obliged. It’s delicious with or without the grain free ‘breadcrumbs’. I know from experience because I finished eating the “breadcrumbs” out of the bowl, not leaving myself any for my second helping of roasted cauliflower. Greedy little piggy…

So that’s the long story to say I had it both ways.

The most time consuming part is the dressing, which in all honesty is not complicated, but is better made ahead. At least in my blender making the cashews creamy takes about 5 minutes, maybe a little longer. This makes the dressing warm. I like the dressing at room temperature, so it’s nice to let it rest in the fridge for 30 minutes.  The rest just kinda gets thrown together. Use as much mint or as little mint as you like, the cauliflower, meh, however much you think you might eat. I did write down measurements for the salad ingredients, but the amounts are flexible. Because this salad is perfect at room temperature, it also makes a great party or potluck salad.

Roasted Cauliflower Salad

  • 2 lb head of cauliflower
  • 1 onion, sliced into wedges
  • 2 Tbsp olive oil
  • 1/2 cup raisins
  • 1 cup fresh mint, chopped
  • Citrus Cashew Dressing
  • Hemp Seed “Breadcrumbs” (recipe to follow)

Preheat oven to 400 F. Cut the cauliflower into florets and place in a single layer on 1-2 baking sheets. Add the onion wedges and sprinkle with olive oil. Roast for 25-30 minutes. Turning once during the last 10 minutes. Place the cauliflower in a large salad bowl. Toss with raisins and mint. Drizzle with Citrus Cashew Dressing and sprinkle with hemp seed bread crumbs. Serve immediately.

Citrus Cashew Dressing

  • 1/2 cup cashews, soaked in 1 cup of water
  • juice of 1 lemon
  • juice of 1 orange
  • 2 tbsp each olive oil and red wine vinegar
  • 1 Tbsp maple syrup, honey or agave (adjust to taste)
  • 1 garlic clove minced
  • 1 tsp fresh ginger, minced
  • 1 tsp each orange rind and lemon rind
  • 1/2 tsp salt and fresh ground pepper

Soak the cashews for 1 hour. Drain the cashews. Add the cashews and all the remaining ingredients to the blender. Blend until smooth. Stop the blender from time to time to push the cashews that splatter along the side of the blender back down to get the entire mixture smooth. This will take 5 – 10 minutes, depending on your blender.

Note: This dressing will thicken after it’s refrigerated. If you find the consistency too thick, you can thin it with a couple Tbsp of water.

Hemp Seed “Breadcrumbs”

I used hemp hearts (raw shelled hemp seeds) from Costco. They’re a good deal and at least for me, relatively local, being grown in Manitoba. If you have a nut allergy, they are a good replacement in pestos as in this one here, and they make a great addition to smoothies.

  • 3 Tbsp Hemp hearts
  • 1/2 tsp oil
  • 1/2 tsp sweet smoked paprika ( I use La Chinata)
  • scant 1/4 tsp salt

Place all the ingredients in a small frying pan over medium heat. Stir and toast the seeds until fragant and just starting to turn golden brown. Sprinkle as a topping for salads or even soup.

What dish makes you think of spring? Let me know in the comments below!

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15 Responses to Roasted Cauliflower Mint Salad With Citrus Cashew Dressing

  1. Eileen @ Phoenix Helix May 3, 2013 at 6:09 pm #

    I love your description of that mating call. Onomatopoeic!

    • beyondthepeel May 3, 2013 at 10:48 pm #

      It’s one of the best sounds. I wish I could record it effectively, and upload it (I would never have good enough internet out hear for that). I gave it a long thought about how I could manage that, but I’m still at a loss.

  2. Koko May 5, 2013 at 5:54 pm #

    Hemp seed “bread crumbs”!? BRILLIANT! I will be trying that out for sure. This warm salad looks so amazing, from the dressing to the cauliflower itself. I’m so glad Spring is headed your way :-)

  3. Jeanette Chen May 7, 2013 at 8:03 pm #

    I love all the healthy vegan meals you’re preparing in the tower France – so creative – the hemp seeds sound fantastic and so does the cashew dressing! Hope you are well.

  4. Amber H May 14, 2013 at 5:13 am #

    Absolutely stunning. Your flavor combos always get my jaw dropping. Just love this recipe, France. I can see myself eating this for lunch this week.

    xo,
    -Amber

  5. Carrie May 29, 2013 at 2:53 am #

    Any thoughts to replace the paprika? I’m allergic. :( I can’t do red pepper flakes either.

    • beyondthepeel May 30, 2013 at 5:16 pm #

      Just leave it out. If you can have regular pepper, use that. If not use nothing.

  6. Sara Bradford July 19, 2013 at 7:10 pm #

    I’ve had this recipe bookmarked and I’ve been meaning to make it for AWHILE. I run seasonal Community Cleanses (or Dumps I call them) and I posted a link to this recipe before I’d even tasted. Well, I finally just made it and it’s SO INCREDIBLY GOOD. I’m in the middle of eating it and had to comment before I finished. I will be doing a Cauliflower Post soon (cause I’m part of this UBC 31-day Blog Challenge and I need CONTENT). If it’s okay with you I’m going to link back to this post as something to try. Yummy. Thanks!!

    • beyondthepeel July 21, 2013 at 4:51 pm #

      That’s cute! I love the term “dumps”. So fitting. Thank you for asking. Yes you can use the link and a photo if you like. I’m always happy to hear from a fellow BC girl. I look forward to checking out your Challenge. Send me an email when it starts.

  7. Michelle M March 16, 2014 at 2:17 am #

    Just made this for a late dinner. I was a bit lazy with it since I’m exhausted, so I skipped the cashews in the dressing and just mixed everything else together. Didn’t do the breadcrumbs either. Turned out great, love the unique flavor combination. It was also very satisfying, which for me, is not common with a dish lacking meat.

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