Cauliflower & Alfalfa Salad

29 Mar

The lime green romanesco cauliflower is such a delicious vegetable that it is worth making it the star attraction. This salad pays homage to the sweet nutty taste of just cooked cauliflower with toasted soy pumpkin seeds and alfalfa sprouts.

Serves 2 as a main meal or 4 as a starter salad.

  • one small head of romanesco cauliflower (or any cauliflower)
  • pumpkin seeds (hulled)
  • 1 cup alfalfa sprouts
  • 1 tsp soysauce

Salad dressing

  • grated zest of half lemon
  • 1/2 tsp honey
  • 2 tbsp red wine vinegar
  • 6 tbsp olive oil
  • 1/2 tsp dijon mustard
  • salt & pepper

Bring a large pan of water to the boil and drop the cauliflower in and cook for 4 or 5 minutes or until the cauliflower is just tender. Drain and drop straight into cold water to cool and halt cooking. Meanwhile toast the pumpkin seeds in a heavy bottom frying pan, when they begin to swell and pop remove from the heat and add the soy sauce, stir to coat evenly then leave to cool in the pan. Mix up the salad dressing, toss together the cooked cauliflower, alfalfa, pumpkin seeds and dressing.

Gardeners TIP Alfalfa is the fastest salad ingredient you can grow. Called Luzerne in France, the seeds can be bought from heath food shops or seed companies. Put 1 tbsp of alfalfa seeds in a glass jar and fill with water, cover the jar with a square of muslin fastened with an elastic band (or use a special sprouting jar) soak overnight, then drain. Rinse and drain, twice daily, with fresh cold water. It will take 5-8 days at room temperature for the sprouts to be ready. They will store in the fridge, in a plastic box lined with kitchen paper, for about a week.


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