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Cauliflower-and-pine nut salad

By Abigail Donnelly
8
Easy
15 minutes
30 minutes

Ingredients

  • 200 g sultanas
  • 1 cup vino cotto
  • 2 heads cauliflower, each cut into 8 pieces
  • 1/2 cup olive oil
  • 1 T whole cumin
  • 1 T whole coriander
  • 4 stalks celery, roughly chopped
  • 100 g pine nuts, toasted
  • sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Combine the sultanas and vino cotto in a bowl and set aside.

2. Place the cauliflower on a baking tray, drizzle over the olive oil and sprinkle over the spices, then roast for 30–45 minutes, or until golden brown.

3. Place the warm cauliflower on a serving dish, then spoon the celery, pine nuts and sultanas between the pieces. Drizzle over the vino cotto from the sultanas. Season to taste.

Cook's note: Feel free to swap the pine nuts for walnuts, pistachios, or any nut you prefer.

Find more cauliflower recipes here.