Roasted Cauliflower Mizuna Salad

Serves 6

  • 1 large head cauliflower, broken into 4cm florets

  • 90ml grapeseed oil 

  • Salt and black pepper

  • 2 tbsp sherry vinegar

  • 1 tsp Dijon mustard

  • ½ tsp honey

  • 1Tb capers

  • 40g toasted pinenuts

  • 30g golden raisins

  • 100g  mizuna salad greens or arugula

Heat the oven to 375F. Toss the cauliflower with half the oil, a quarter-teaspoon of salt and some black pepper. Spread on an oven tray and roast for 20 to 25 minutes, stirring once or twice, until nicely browned. Set aside to cool.

In a bowl whisk the remaining oil with the vinegar, mustard, honey and a quarter-teaspoon of salt. Add the raisins and leave to soak for at least 10 minutes. Just before serving, transfer the cauliflower to a bowl with all the other ingredients. except the mizuna. Pour over the dressing, toss gently, gently mix in the mizuna adjust the seasoning to taste and serve.

Mizuna roasted cauliflower salad.jpeg
saladsdanielle acken