A great make-ahead salad bursting with fresh flavors. The cherry tomatoes give this recipe a colorful contrast and the easily prepared cilantro lime dressing provides the character. Simple to put together and delicious to eat. A substantial vegetarian option or a side for any meat or fish.
Yield: 4 servings
Time: 30 minutes
Ingredients:
Salad:
- 1 medium cauliflower head about 1 1/4 lbs (600 g), broken into florets
- green beans, about 1/2 lb (250 g), trimmed and cut in half if too long
- 1 medium red onion, sliced
- 4 Tbsp olive oil
- 1 1/2 tsp turmeric
- salt and freshly ground pepper
- 1 1/2 cups (300 g) cherry tomatoes, red or yellow, halved
Dressing:
- 2- 3 Tbsp finely chopped cilantro or flat-leaf parsley
- 2 garlic cloves, finely minced
- juice of 1 fresh lime, or to taste
- 1 tsp honey or to taste
- 1 tsp cumin or to taste
- 1/2 cup (120 ml) extra virgin olive oil
- salt and freshly ground pepper
Preparation:
Heat oven 400° F/200° C.
Prepare 2 baking sheets lined with parchment paper.
Combine 4 tablespoons of olive oil, turmeric, salt, and pepper in a bowl. Reserve 1 tablespoon of the olive oil mix for the green beans. Set aside. Add the cauliflower and the red onion slices to the bowl and toss it well making sure that vegetables are well covered with the oil mix. Spread cauliflower and red onion on the first baking sheet.
Using the same bowl, toss the green beans with the remaining 1 tablespoon olive oil mix. Arrange beans in a single layer on the second baking sheet.
Place both baking sheets in the oven and roast cauliflower, onions and beans for about 15-20 minutes or until cauliflower crowns are lightly browned and stems are tender. Check the green beans for doneness as they might roast faster than the cauliflower, about 10 minutes. So, keep checking now and then. Remove cauliflower, red onion and green beans from the oven, and place them in a serving dish.
While vegetables are cooling, prepare the dressing. Add all dressing ingredients, except the extra virgin olive oil to a small bowl. Drizzle the olive oil in while whisking constantly. Adjust seasoning if necessary, toss well, and refrigerate until ready to serve. Add the cherry tomatoes, if possible just before serving to avoid them getting soggy.
