1 cauliflower, broken into florets
1 tbsp sunflower oil
1⁄2 tsp ground cumin
1 mango, peeled, stoned and sliced into ribbons using a vegetable peeler
2 generous handfuls of watercress
small handful of coriander (cilantro), roughly torn
pinch of sea salt and black pepper
Preheat the oven to 220°C/425°F/gas mark 7 and arrange the cauliflower florets evenly on a baking tray.
In a small bowl, mix together the oil and ground cumin. Use a pastry brush to coat the cauliflower with the cumin oil. Bake in the oven for 15–20 minutes until golden and crisp at the edges.
In the meantime, toss the mango ribbons, watercress and coriander together on a serving plate.
Carefully remove the roasted cauliflower florets from the oven and toss into the salad. Season with sea salt and black pepper and drizzle over any hot oil from the tray.
Tip: For added protein and extra crunch, scatter a few toasted flaked almonds over the salad.
A recipe from Five Ingredient Vegan by Katy Beskow (Quadrille).
This article was originally published on House & Garden UK