We decided to try an unusual pairing for the cook, a combination of cauliflower and carrot, both vegetables we really didn’t envision as being a delectable salad. Here goes!
Start with greasing a baking tray with vegetable oil.
Line up the cauliflower heads and brush with vegetable oil, salt and pepper to taste.
Cover with foil and bake in a preheated oven for 40 minutes. After that remove the foil and bake till golden brown with crispy brown edges.
Take a look at those dark brown crunchy bits. I could definitely eat it at this stage but I shall persevere.
For the carrot sauce, roughly chop the carrots.
Combine with garlic, olive oil, salt and pepper in the blender.
Blitz till you have a smooth orange sauce. Add more water if necessary.
Drizzle the sauce over the warm cauliflower along with finely chopped green onions and flax seeds.
Gorgeous. But did it pass the taste test?
Answer, with flying colours. We’ll definitely be adding this to our list of salads! Maybe next time one could sprinkle some chilli and parmesan as well? Can’t wait to try that version.
This is a beautiful, practical cookbook – the recipes are precise and easy to follow, while the ingredients are local and unfussy. We can’t wait to use it again and hope you try it too! Well done, Tara.
An Indian Sense of Salad: Eat Raw, Eat More published by Penguin Random House is available online at Amazon, Flipkart, and offline wherever books are sold.