Chargrilled Cauliflower Winter Salad (Vegan & Gluten Free)

See the recipe

I love this salad because it’s so simple and easy to throw together when you’re in a bit of a pinch. It combines the lovely charred flavour of roasted cauliflower with both beautiful aubergine and the umami hit of shelf staples like olives and sundried tomatoes.

Typically Kenny isn’t very keen on salads but this is the first time he’s asked for salad seconds. I serve it with a dressing based on the oil you’ll find with your jarred artichokes or sundried tomatoes. Since it’s already seasoned, it makes for a great base for a dressing and saves you from throwing this away – win-win!

This is the perfect salad for winter months when fresh, seasonal produce can be hard to find. Using self staples, this makes for a salad you can throw together at a moment’s notice. We’re starting to head into spring now but we’re still eating it as it’s just so tasty!

Leftovers?

This salad keeps well in the fridge for up to 3-4 days. If you’re making this ahead, then keep the dressing separate until just before serving.

Ingredients

1 Large Cauliflower, cut into bitesize florets
2 Red Onions, cut into thin wedges
1 Large Aubergine, cut into thick slices
2 Tbsp Cornflour
2 tsp Paprika
1 tsp Oregano
1/2 Jar Marinated Artichoke Hearts
1/4 cup Pitted Black Olives
1/4 cup Fresh Parsley, roughly chopped
4 Sundried Tomatoes, cut into strips
120g Rocket
Oil for cooking
Salt & Pepper to taste

Dressing

1 Cup Oil from the artichokes or sundried tomatoes jar
60ml Red Wine Vinegar
2 tbsp Lemon Juice
3 Garlic Cloves
1 tsp Chilli Flakes
1/2 tsp Dried Oregano
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
Salt & Pepper to taste

Directions

Preheat the oven to 220 C (200 Fan/ 425 F).

Start with the dressing so the flavours have a chance to meld. Grate the garlic and mix well into the rest of the ingredients. Taste and season a little heavier than you’d normally prefer, remember this is your only seasoning in the dish. Cover and leave to sit while you prepare the salad.

Lightly toss the cauliflower and onions in no more than a tablespoon of oil before evenly spreading out onto baking tray. Bake for 45 minutes, or until the both the cauliflower and onions are starting to char, turning at least once. While the cauliflower cooks, toss the aubergine slices in the cornflour and paprika. Place a wide frying pan on a high heat with a tablespoon of oil. When the oil starts to shimmer, fry off the slices until golden brown on both sides.

Transfer the cooked vegetables to a big bowl and add the rest of the salad ingredients. Toss well to combine before pouring over the dressing and tossing again.