Roasted Cauliflower Salad.

Welcome to our website page dedicated to the enticing world of roasted cauliflower salad!

Prepare to tantalize your toastbuds with a symphony of flavors, as we bring together ingredients like basmati rice, turmeric, peas, cumin seeds, coriander, chutney, cinnamon, chili powder and so much more.

Our goal is to inspire you to create a delicious and nutritious salad that will not only satisfy your hunger but also delight your senses.

So gather your ingredients and let's embark on a culinary adventure with our roasted cauliflower salad recipe.

Ingredients for Roasted Cauliflower Salad

• 1 Med size Cauliflower head chopped into bite sizes.
• 1 Cup Basmati rice, white or brown your choice
  
• 1 Cinnamon stick.
• ½ tsp ground Turmeric.
  
• 2¼ cups water.
• ½ cup frozen peas.
• 2 Tbsp extra virgin oil.
  
• 1 tsp cumin seeds.(No cumin on hand? You can use either ground coriander, chili or curry powder).
• 1 Tbsp. Cider vinegar.
• 1Tbsp. fresh lime juice.
• 1Tbsp mango chutney (can use Peach or any other fruit chutney)
  
• Salt to taste.
• Pinch of dry mustard.
  
• Ground Coriander.
• Chili Powder.
• Garam Masala..
• Curry Powder.
  

Method

• Preheat your oven to 450°F(200°C)
• Place rice into pot, combine the rice with Turmeric, water and cinnamon stick.
• Bring to boil and cover turn heat down and simmer until rice is tender and all liquid is absorbed approx 30 to 35 minutes.
• Fluff rice with fork, add peas and let sit covered for 5 minutes.
• While the rice is cooking toss the cauliflower and toss with 1 Tbsp oil, cumin and salt .
  
• On a baking tray, arrange the cauliflower florets in a single layer.
• Roast in oven, stirring occasionally until tender and brownish edges about 15 to 20 min.
• Put on your oven gloves and remove cauliflower from oven. Set aside.
  

Method for Chutney dressing

• In a small bowl whisk together the remaining 1Tbsp oil, chutney, vinegar lime juice and mustard.

Putting it all together

• In a large bowl combine the rice and peas with the cauliflower, cashew nuts, raisins and fresh cilantro.
• Pour the chutney dressing over the combined rice and cauliflower mixture.
• Toss and combine.
  
  Voila you have just completed a tasty Salad that will hold it's own at any meal.
  

Plating

This salad goes well with:

• Assorted cold meat.
• Barbecues.
• Braais.
• Or just on its own on those hot summer days.
                                            Enjoy. 

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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