roasted cauliflower salad two ways

I love the bulk that roasted cauliflower adds to a meal. Most children and adult cauli-phobes find that they enjoy cauliflower and broccoli (its greener cousin) when it is roasted rather than steamed or boiled. That’s because roasting vegetables intensifies their natural sweetness by forcing the moisture out.

These two salads are hearty enough as a vegan main dish, perhaps alongside some toasted flatbread, garbanzo beans or cooked grains. Both versions are also delicious to serve as salads alongside steak, chicken, or fish. Or use them as a taco filling. They are pretty robust, hanging around well, so will be perfect to take to a pot luck.

Both salads should always be served at room temperature. The fridge kills flavour.