Name: Cauliflower Salad
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 head Cauliflower; 250 grams (Chestnut) mushrooms; ½ bunch Fresh Parsley ((You can use less or more, depending onn your taste)); 3 Tbspn mayonnaise; 2 Tbspn Curry Ketchup ((This is a ketchup with extra herbs and spices)); Salt to taste ((I used around ½ Tspn)); Olive oil

This vegetarian cauliflower salad is loaded with cauliflower and mushrooms. And is really good when eaten cold on hot summer days.

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If you like cauliflower, this is the dish for you!
My mother always made this cauliflower salad on hot summer days when I was a child. I have very fond memories of eating it outside, together with my brother and parents, when we went camping in our teeny tiny caravan.

My mother always made this cauliflower salad in the mornings, when it wasn’t as hot yet. This way she didn’t have to cook in the heat and the flavours had a little time to develop in the fridge during the day. I now do the same thing. She used to cook the cauliflower and mushrooms in water, but I like it better when I roast them in the oven. The flavours are more pronounced when you roast them. However, if you like a more subtle flavour, boiling the cauliflower will work better.

We ate this as our main meal, but you can also use it as a side dish or as lunch. It also packs well, so it is great to bring to picknics too! If you want to add in meat, I would suggest chicken and if you want to keep it vegetarian, I would go for boiled eggs. When you don’t eat this as your main meal, and you have leftovers, just store it in an airtight container in the fridge for up to 5 days.

My cauliflowers where all annihilated by the slugs this year, so I had to make due with store bought cauliflower. It still tastes great, so no worries.
Let’s just get into the kitchen and make this cauliflower salad!

Gather your ingredients, cut the cauliflower into florets and roast in the oven. Meanwhile cut the mushrooms and make the sauce

When the cauliflower is nearly done, add the mushrooms. Roast until done, let cool and add the sauce

Enjoy!

Cauliflower Salad

This vegetarian cauliflower salad is loaded with cauliflower and mushrooms. And is really good when eaten cold on hot summer days.

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Prep Time 10

Cook Time 25

Course Appetizer, Main Course, Side Dish, Salad, lunch, entree, dinner

Servings people as main course

Equipment

Knife
Cutting board
Spoon
bowl
Baking dish or tray

Ingredients

1 head Cauliflower
250 grams (Chestnut) mushrooms
½ bunch Fresh Parsley (You can use less or more, depending onn your taste)
3 Tbspn mayonnaise
2 Tbspn Curry Ketchup (This is a ketchup with extra herbs and spices)
Salt to taste (I used around ½ Tspn)
Olive oil

Instructions

Preheat the oven at 200 degrees celcius on the hot air setting
Cut the cauliflower into florets and the stem into pieces (Yes you can use the stem as well!)
Place the cauliflower pieces in a baking dish, drizzle over some (olive) oil and roast for about 15 minutes
Meanwhile you can cut up the mushrooms into bitesized pieces and make the sauce
Add mayonaise and curry ketchup into a bowl, cut the parsley finely, add that as well and stir together. Add in ¼ Tspn of salt and stir that in too
Check the cauliflower by pricking some pieces with a fork. if the pieces feel like they are almost done, add the mushrooms on top, drizzle with a bit more oil and place everything back into the oven for another 10 to 15 minutes
When the cauliflower is soft and the mushrooms are roasted to your liking, take the dish out of the oven and let it cool to at least roomtemperature. (If you add the sauce while it is still too hot, everything will become watery)
When the cauliflower and mushrooms are cool enough, add them to a big bowl and stir in the sauce. Taste and add in more salt if you want
Cover the bowl and place it in the fridge for at least one hour to get cold
Serve in deep plates and enjoy!