Cauliflower is just as good raw as it is roasted! This seasonal salad combines finely sliced cauliflower with toasted hazelnuts, sweet sultanas, and capers. This is dressed in a honey mustard vinaigrette. These ingredients all complement each other well!  This is a great light side dish to accompany roasted meats or fish.

Preparation time: 
Dietary type: 

1 Cauliflower

100g Blanched Hazelnuts

50g Sultanas

4 tbsp Capers


For the dressing


8 tbsp Olive oil

2 tbsp Dijon Mustard

4 tbsp Cyder vinegar

2 tbsp Honey

1/2 tsp Salt

¼ tsp Turmeric Powder


Step 1.


Toast your Hazelnuts in a pan until lightly browned and set aside to cool. Place your sultanas in a bowl and pour over some boiling water and leave to soak for around 15 mins, until they have softened and plumped up. Drain and set aside.


Step 2.


Break your cauliflower until florets and finely slice as thin as you can. In a large bowl add the dressing ingredients and whisk until combined.


Step 3.


Roughly chop the hazelnuts and add to the dressing along with the capers and sultanas. Add the cauliflower and mix well until combined. Taste and add adjust your seasoning.  Leave to sit for around 15 mins then serve!



Recipe by Martin Hill 


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