Corn and Cauliflower Salad

It has to be said that my kids aren't picky eaters, but they do struggle with boiled or steamed cauliflower. However, when I roast it with spices, toss it with grilled corn, sprinkle it with toasted breadcrumbs and spritz it with lime dressing they're all over it. Go figure.




Corn and Cauliflower Salad
adapted from here
Serves 4

For the Salad:
2 slices white bread
2 corn cobs
2 red capsicums (peppers)
2 tablespoons olive oil
350g cauliflower, broken into small florets
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
2 tablespoons coriander leaves
Sea salt to taste

For the Dressing:
1 1/2 teaspoons honey
1 clove garlic, minced
2 tablespoons lime juice
3 tablespoons olive oil
Sea salt to taste
Lime wedges to serve

Make the Salad:
Toast the bread until well browned. Pop it in a food processor and blitz until it's chopped up, but not too fine. Set aside.

Heat a grill pan on high and grill the corn until it is tender and starts to go golden brown in parts. Remove from the heat and allow it to cool. Once cool enough to handle, run a knife down the cobs to remove the kernels. Discard to cobs and set the kernels aside.

Heat the grill (broiler) to high and grill (broil) the capsicums (peppers) until they are blackened on all sides. Put them into a plastic bad and seal the bag. Set them aside for 10 minutes. After 10 minutes, take them out of the bag and peel the blackened skins off. Remove the seeds and chop them into small dice. Set aside.

Heat the oil in a large frying pan. Add the cauliflower florets and cook for about 10 - 12 minutes, until tender-crisp and golden at the edges. Throw in the cumin seeds, smoked paprika, chilli powder coriander powder, salt  and cook for a further minute. Remove from the heat and set aside.

Make the Dressing:
Put all the dressing ingredients into a bowl and whisk to combine. Set aside.

Assemble the Salad:
Put the cauliflower, corn, capsicum and breadcrumbs onto a large serving platter and toss to mix. Sprinkle over the coriander leaves and drizzle with dressing just before serving. Serve with extra lime wedges.