roasted cauliflower salad with anchovies,olives & capers

Served either warm or cold, this salad of roasted cauliflower and red onions with a dressing of anchovies, olives and capers is a fantastic way to pack a huge amount of flavour onto this humble vegetable.

I’m going through a phase where I’m craving the flavours of the Mediterranean, in particular France and Italy. I think my body is desperate for summer, sun and a holiday in Europe. This is a salad I created in an attempt to quench this deep longing, and to satisfy my desire for these tastes.

Cauliflower can be a bit underrated and potentially bland. I think its at its best when its dry roasted with lots of flavour added. My all time favourite way is with curry and dukkah spices.

For this recipe, I roasted it with a sliced red onion and olive oil, and made a chunky salsa-like dressing to go with it. I decided against using garlic, but I think it would work just as well with it as without.

As with all my recipes, I like to think of them as ideas and inspiration, and love it when people adapt and make it their own. This is the way I approach cooking.

Recipe | makes 1 salad | serves 4 as a side

• Recipe on Drizzle and Dip

This salad will look lovely served on a flatter platter with extra parsley scattered over the top.

You might also like my cauliflower “cous-cous” I recently made. A brilliant accompaniment if you are cutting out the carbs.

I look forward to connecting with you again in the future.

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