Roasted Cauliflower Salad with Barley & Crunchy Chipotle Almonds | The Flexitarian

Roasted Cauliflower Salad with Barley & Crunchy Chipotle Almonds [vegan]

Quick and easy to prepare, this roasted cauliflower salad is served with barley, crunchy chipotle almonds, juicy pomegranate seeds and a generous amount of freshly chopped parsley. Tossed in a lemon and caper dressing, this hearty dish is best eaten warm or at room temperature.

To give this recipe a plant-based protein boost, I have also added some butter beans.

I got the idea of the crunchy chipotle almonds from Yotam Ottolenghi’s latest cookbook “Flavour” (more on this little gem next week!) and his “Radish and Cucumber Salad with Chipotle Peanuts”.

I have adapted the ingredients to this roasted cauliflower salad, cooking the almonds with maple syrup, crushed chipotle chillies, lemon juice and oil until they are smothered with a delicious golden caramel. Make sure you do not let the caramel go too dark, as it will become too bitter. Once, cooled down you can chop the almonds with a knife and sprinkle over this dish for a nice crunchy and smoky touch.

After many years of eating cauliflower blanched, I discovered that roasting it was a much better way of preparing it. Roasting not only deepens flavours but also enables to keep the heartiness of cauliflower (as long as of course you do not cook it for too long). Another quick and easy favourite recipe of mine is this Roasted Cauliflower with Chermoula dish below.

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