Lightly spiced and roasted cauliflower, sweet mango ribbons, coriander and always-pretty watercress are combined in this refreshing lunch that is delicious either warm or cold, in any season.
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). Buy the book here.
Ingredients
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
Method
Step 1
Preheat the oven to 220°C/425°F/gas mark 7 and arrange the cauliflower florets evenly on a baking tray.
Step 2
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.
Step 3
In the meantime, toss the mango ribbons, watercress and coriander together on a serving plate.
Step 4
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.
