Burnt Cauliflower & Caramalised Onion Salad
Detoxifying, anti-oxidant, easy to do, kind of indulgent.
This cauliflower salad was inspired by a half-empty fridge, and a house full of visitors. The beauty of it is that, apart from a few ingredients like cauliflower and coriander, you may already have these or similar ingredients in your fridge or pantry, and so you can improvise, it really is that easy to make. You'll also see that with this recipe I am trying something new: I have added the nutritional benefits of each ingredient. What we put in our mouths and ultimately our bodies is so intimate, and I have a great interest in how food can heal and strengthen the body. Call is psychosomatic but at the very least, I would like to know what effects the food I eat will have on my body. So, without further ado, here is the recipe.
- 2 heads of cauliflower (inflammatory, detoxifying, anti-oxidant)
- 2 red onions (anti-bacterial, ageing)
- 1 handful of dried cranberries/raisins (anti-oxidant, anti-bacterial)
- 1 handful of almond slithers/pine or pecan nuts (vitamin E, protein)
- 1 handful of coriander (lowers blood sugar, detoxifying)
For the dressing:
- 1/2 cup of greek yoghurt (pro-biotic, Vitamin B12)
- 1 Tbs of Mayonnaise
- 2 Tbs olive oil (omega 6, B12, Vitamin E&K, skin and brain health)
- ½ ts of ground turmeric (anti-oxidant, improves brain function)
- ½ ts of cumin seeds (optional) (memory booster, stress releaser)
- ½ ts of ground coriander (lowers blood sugar, detoxifying)
- Zest of ½ lemon (to decorate with - optional)
Prep time: 45 minutes
Peel and half onions and then cut into slices.
Heat 3 Tbs of coconut oil in a small pan (Note: the more oil you add, the glazier the onions will become. Coconut oil is a stable oil, and is a completely saturated fat, meaning it does not turn toxic when heated – unlike most other oils. It is also very good for the digestion of proteins and so you can never really consume enough of it – bonus!)
Place onions into melted oil, and over medium heat, soften while turning regularly to avoid burning.
While the onions cook, pour ¼ cup boiling water into a large pan, then place cauliflower into pan and put a lid on it. Leave to steam until cauliflower is semi-tender and all the water has evaporated, then take off lid and leave the stems to dry-singe in the pan, turning occasionally. The smokier the better, this adds beautiful flavour.
Back to onions: by now the slices should have turned transparent, add 2 ts of sugar (brown or white) or honey if you prefer, and a pinch of salt. Stir some more!
Now the almonds: heat another small pan or saucepan without oil, and throw in slithered almonds. These should start browning fairly soon, so keep an eye on them, turning over occasionally. As soon as the first ones start turning dark brown, take off the heat and leave to rest, as the almonds will continue to brown.
Your cauliflower should be looking beautifully burnt on some sides, and your onions sweet and sticky. Take both off heat and leave to cool down.
The dressing: stir together yoghurt mayonnaise and olive oil, and add cumin, ground coriander and turmeric. If the dressing is too thick, add either a little bit more olive oil, or water (not too much or you’ll have a watery dressing).
Place cauliflower onto a platter or bowl and pour over the dressing. On top come the onions, almonds and cranberries, and finally the coriander. Top off with a sprinkle of salt (for me it’s always Maldon or ground coarse sea salt), pepper and finally the lemon zest.