I’m a big fan of leeks so when looking for a delicious autumnal salad to make I wanted to include them somehow. The end result was this roasted cauliflower leek salad and it sure was delicious! Packed with flavour but oh-so-easy to prepare!
I tweaked a recipe from Lazy Cat Kitchen
For the Salad
- 2 leeks
- 1 medium cauliflower
- 2tsp smoked paprika
- 2tsp nutritional yeast
- 1/3 cup walnuts
For the Dressing
- 3 garlic cloves
- Flaky salt
- 1tbs lemon juice
- 2tsp wholegrain mustard
- Pinch of sugar
- Black pepper
- 1/4 cup extra virgin olive oil
- 1.5tbs capers
- Preheat oven to 200C
- Remove the green tops from the leeks and cut into three segments. Rinse to remove any dirt
- Cook the leeks in boiling water for 2-3 minutes, then refresh in cold water. Cut in half lengthwise
- Chop the cauliflower into florets, maximising the flat sides to ensure a good char
- Combine the cauliflower and leeks and then toss in some olive oil, paprika, nutritional yeast and salt
- Spread on baking trays so vegetables aren’t overcrowded and roast for 10 minutes. Turn and cook until starting to char – this may happen more quickly for the leeks than the cauliflower.
- Meanwhile, make the dressing. Start by thinly slicing the garlic and combining with the salt. Crush together until a paste is formed.
- Combine with the lemon juice, mustard, sugar and black pepper in a bowl, then whisk in the olive oil to create a thick dressing.
- Finely chop the capers and add to the dressing, then taste and season as required.
- Toast the walnuts then roughly chop
- Add the leeks and cauliflower to a serving dish, drizzle over the dressing then top with walnuts, chopped parsley and pomegranate arils
That looks like a much more involved recipe for this roasted cauliflower leek salad than it actually is! It’s a few steps, but none of them are difficult and the bulk of the work can happen while your veggies are roasting which is always a bonus! Plus, it’s packed with flavour so that makes it all worth it in my mind!
The dressing of this salad is probably my favourite part of this recipe. It’s salty, zingy and garlicky and really they are my favourite flavours! The addition of the pomegranate adds some delicious burst of sweetness, making this cauliflower leek salad a winner on all fronts. Plus, it’s as delicious warm as it is cold so leftovers are excellent too!