Roasted Cauliflower and Prawn Salad

This delicious salad was served by friends who have a house in Mittagong. It’s from Janelle Bloom, guest cook at The Cook’s Cooking School in Bowral and was published in the Oct/Nov 2018 edition of the Southern Highlands of Australia magazine Highlife.  A perfect lunch on its own or as part of a buffet.

¼ cup skinned hazelnuts
2 cauliflowers
2 Tbs olive oil
1 tsp ground turmeric
2 tsp ground cumin
1 tsp fennel seeds, bruised
½ tsp ground cinnamon
1 cup flat-leaf parsley leaves
4 spring onions, thinly sliced
1kg king prawns, peeled and deveined
Salt and freshly ground black pepper
Dressing:
3 Tbs extra virgin olive oil
1 Tbs apple cider vinegar
1 tsp Dijon mustard
Small clove garlic, crushed
1 tsp caster sugar
Salt and pepper to taste

Preheat oven to 200°C. Place hazelnuts in a dry frying pan and stir over moderate heat until lightly toasted. Roughly chop. Slice cauliflowers about 2 cm thick and place in a large bowl. Add the oil and spices, salt and pepper and mix to coat well. Arrange in one layer in a roasting pan lined with baking paper. Bake for 15-20 mins or until golden brown and just tender, turning once during cooking time.

Place all ingredients for dressing in a jar with a lid and shake well. Cut the cauliflower slices into smaller fork-sized pieces and arrange in serving dish. Scatter with the spring onions and hazelnuts. Drizzle with the dressing, then toss gently to combine. Top with the prawns and parsley and sprinkle with coarsely ground black pepper.

Serves 4